Hasenpfeffer (Rabbit Stew)

Ingredients

• 0.5 pounds bacon , diced
• 3 pounds rabbit meat , cleaned and cut into pieces
• 0.5 teaspoons salt
• 0.33 cups all-purpose flour
• 0.5 cups finely chopped shallots
• 1 clove garlic , finely chopped
• 1 cup dry red wine
• 1 cup water
• 1 tablespoon chicken bouillon granules
• 1 tablespoon currant jelly
• 10 blacks peppercorns , crushed
• 1 bay leaf
• 0.25 teaspoons dried rosemary , crushed

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.

3. 3

   Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.

4. 4

   Sprinkle rabbit with salt and coat with flour, shaking off excess.

5. 5

   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.

6. 6

   Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.

7. 7

   Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.

8. 8

   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.

9. 9

   Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.

10. 10

    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.

11. 11

    Pour gravy over rabbit or serve in a gravy boat on the side.