Hasenpfeffer Rabbit Stew Food

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

HASENPFEFFER

Steps:

• Mix marinade ingredients together.
• Add rabbit pieces and store in refrigerator for 2 days.
• After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
• Remove vegetables and bacon.
• Add butter to pan.
• Remove rabbit from marinade and pat dry.
• Strain the marinade and save.
• Sprinkle salt over rabbit, dip in flour and brown in the butter.
• When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
• Cover and simmer until tender, about 1 hour.
• Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.
• Pour sauce over rabbit.

BEST BRAISED RABBIT

Steps:

• Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
• Cut the rabbit into serving pieces. Cut away and discard the belly meat.
• Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
• Preheat the oven to 325°F.
• Heat the reserved bacon fat in the pan over high heat until it sputters.
• Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
• Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
• Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
• Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.

HASENPFEFFER

Steps:

• In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. , Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. , Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate.; set aside.
• Sprinkle rabbit with salt and coat with flour, shaking off excess. Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
• Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes. Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
• Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
• Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
• Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
• Pour gravy over rabbit or serve in a gravy boat on the side.

CROCK POT RABBIT STEW

Steps:

• Grind pepper over the rabbit and place in the crock pot.
• Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
• Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
• Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
• Give it a good stir and allow to rest 10-15 minutes before serving.
• At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
• You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

RABBIT STEW

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.

OLD FASHION RABBIT STEW

Steps:

• Chop rabbit into 12 pieces, discard the head and feet.
• Chop the onion and garlic finely.
• Slice and dice the bacon.
• Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• In the same pan, fry garlic, onion and the bouquet garni.
• Add the bacon and allow to color lightly.
• Pour off excess fat.
• Return rabbit to pan and deglaze with the red wine.
• Add 3 cups water, cover and cook for 1 hour 45 minutes.
• Peel small onions and remove root ends.
• Rinse well.
• Cook the onions in water to cover, add sugar, butter, salt and pepper.
• Cook until all water has evaporated and the sauce is caramelized.
• (20 min) Peel and cut potatoes into narrow rectangles.
• Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• Cook covered until tender.
• Serve stew with caramelized onions and garnish with chopped chervil.