Hasenpfeffer! A rich rabbity stew from Germany
Cook Up a Story
Cook Up a Story
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Ingredients

  • 2 rabbits, cleaned of all giblets and fat, and cut into pieces
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • lots of freshly ground black pepper
  • 1 pound bacon, diced
  • 1 cup shallots, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2 or 3 cups dry red wine
  • 1 or 2 cups beef or veal stock
  • 2 tablespoons red current jelly
  • a handful of peppercorns, bay leaf, rosemary, thyme, and/or savory, wrapped in cheesecloth for easy removal later
  • 1 tablespoon orange zest
  • 2 tablespoons balsamic vinegar
  • 1 or 2 tablespoons lemon juice (to taste)
  • 2 tablespoons flour
  • 2 cups cleaned small whole button mushrooms
  • 1 cup sliced cooked sausage

Instructions

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