A nice fall dish. Rabbit is marinated in red wine and spices and braised. Best served with spätzle or egg noodles.
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Hasenpfeffer – Braised Rabbit in Spiced Red Wine
INGREDIENTS:
- 1 or 2 each Whole Rabbits , Cut into two front legs, two hind legs, and the saddle split
- 3 cups Red Wine
- 1 cup Red Wine Vinegar
- 1/4 teaspoon Whole Allspice
- 4 each Bay Leaves
- 3 each Star Anise
- 1 teaspoon Whole Cloves
- 1 each Cinnamon Stick
- 1 teaspoon Coriander Seeds
- 1 teaspoon Whole Black Peppercorns
- 1 knob Ginger
- 1 teaspoon Juniper Berries
- 1 cup All Purpose Flour
- 1/2 pound Butter
METHOD:
1. Combine all the ingredients except the butter and flour. Marinate in the refrigerator for 12 – 24 hours.
2. After the rabbit has marinated, remove the rabbit from the marinade and pat dry with paper towels.
3. Take the flour and mix it with salt and some pepper and place it on a plate.
4. Take the pieces of rabbit out of the marinade, reserving the liquid, and dredge them in the flour and place on another plate. Reserve the flour.300
5. Take a dutch oven or other heavy pot with a lid and heat it to medium high.
6. Melt half of the butter in the pan.
7. Place the pieces of rabbit in the pot in small batches and brown on both sides.
8. Remove the rabbit and continue to brown until all of the pieces are browned.
9. When all of the rabbit is browned, melt half of the butter and add the reserved flour.
9. Mix this together until it is all incorporated.
10. Add the reserved marinade and the rabbit.
11. When it comes to a simmer, remove it, cover it, and place in a 300 degree oven for 1 hour. When the meat is tender and easily pulls apart from the bone it is ready.
12. Remove the rabbit to a serving plate. Strain the sauce, adjust with salt and pepper and pour this over the rabbit.
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