This is a marvelous German dish, brought to the United States from the mother
country. Rabbit tastes similar to chicken. It has virtually no fat and has fewer
calories per pound than almost any other meat.
1 rabbit, cut into 8 serving pieces
1 1/2 cups
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons unsalted butter
1/4 cup brandy
1 tablespoon plus 1 teaspoon
currant jam or jelly
1/2 cup sour cream
3/4 cup red wine vinegar
1/2 cup dry red wine
3/4 cup unsalted chicken stock
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons pickling spice
1 bay leaf
1/2 teaspoon salt
1 teaspoon freshly-ground
6 juniper berries, bruised
Begin preparation 24 hours in advance of serving time.
Combine all marinade ingredients, and pour marinade over the rabbit pieces
in a nonreactive bowl. Cover the bowl, and refrigerate the rabbit pieces for
24 hours. Remove the rabbit pieces from the marinade, and lightly pat them dry
with paper towels. Reserve the marinade.
Combine flour, salt and pepper in a paper bag. Put the rabbit pieces in
the bag, and dredge them in the seasoned flour.
Heat butter in a skillet, and brown the rabbit pieces. Pour the marinade
over them, and simmer over medium-low heat for about 1 hour, or until the meat
is tender and cooked through. With tongs or a slotted spoon, remove rabbit pieces
from the pan, and place them on a serving platter. Keep the meat warm while
finishing the sauce.
Pour pan drippings through a sieve, pressing on the solids to release as
much flavor as possible. Discard the solids. Reheat drippings, reducing them
over high heat, if necessary, to make about 1 cup sauce. Add brandy and jam
to the sauce, stirring until the jam is melted. Remove the sauce from the heat,
and stir in the sour cream. Taste; add more salt and pepper if you like, and
pour the sauce over the rabbit pieces.