Hasenpfeffer (Rabbit)
Author: Epicurus.com Kitchens
  • 2 rabbits; cut into serving sized pieces
  • 3 Tablespoons butter
  • 1/2 teaspoon salt
  • 1 medium onion
  • 4 whole cloves
  • 12 whole black peppercorns
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1/4 Cup lemon juice
  • 1 Cup port
  • 2 1/2 Cups beef stock or bouillon
  1. Stud the peeled onion with the whole cloves.
  2. Make a small bouquet garni by tying the peppercorns, parsley, thyme and bay leaf in a small cheesecloth pouch.
  3. Preheat oven to 350 degrees.
  4. Sprinkle rabbit pieces with salt and pepper and sautT in the butter until brown on all sides. Place in a 3-quart casserole. Add salt, bouquet garni and studded onion, followed by the lemon juice, port and stock or boullion.
  5. Cover and bake for 1 1/2 hours. Ten minutes before it's done, remove the cheesecloth bag.
  6. The pan juices can be thickened to make a gravy.
Source: Fish and Game Cookbook by Sylvia Bashline

Copyright: The Lyons Press, 2000

Per Serving (excluding unknown items): 214 Calories; 13g Fat (53.7 percent calories from fat); 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 334mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/hasenpfeffer-rabbit/7641/