Hasenpfeffer (Peppered Rabbit)
Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories
per pound than almost any other meat.
- 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 tablespoon pickling spice
- 1 bay leaf
- 1/2 teaspoon salt
- 1 teaspoon freshly-ground black pepper
- 6 juniper berries, bruised
- 1 rabbit, cut into 8 serving pieces
- 1 1/2 cups all-purpose flour
- 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
- Begin preparation 24 hours in advance of serving time. Make marinade.
- Marinade: Combine all 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
- After removing rabbit pieces from marinade, lightly pat them dry with paper towels. Reserve the
- Rabbit: 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.
- Serve immediately.