Braised Rabbit in Spiced Red Wine Recipe - Hasenpfeffer
"This easy and classic recipe of German cuisine (and favored by Elmer Fudd), hasenpfeffer, braises rabbit to fall-off-the-bone tenderness in a peppery and flavorful broth of red wine, bacon and brandy...."
INGREDIENTS
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1/3 pound bacon, diced
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1 3 to 3-½ pound rabbit, cut into serving pieces
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½ teaspoon salt
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½ teaspoon ground pepper
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3/4 cup all-purpose flour for dredging
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4 large shallots, finely chopped
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3 minced garlic cloves
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1 cup dry red wine
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1 cup chicken stock, home-made or packaged (not canned)
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¼ cup cognac or brandy
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1 tablespoon red current jelly
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1 bay leaf
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5 juniper berries
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1 sprig fresh rosemary
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2 sprigs fresh thyme
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2 tablespoons softened butter
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1 lemon, quartered
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