Hassenpfeffer (Rabbit)

By á-170456

Ingredients

• 2 rabbits cut serving pieces
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1 medium onion
• 4 whole cloves
• 12 whole black peppercorns
• 1 teaspoon chopped parsley
• 1/2 teaspoon thyme
• 1 bay leaf
• 1/4 cup lemon juice
• 1 cup port
• 2 1/2 cups beef stock or bouillion

Details

Servings 5

Preparation

Step 1

Stud the peeled onion with the whole cloves. Make a small bouquet garni by tying the peppercorns, parsley, thyme and bay leaf in a small cheesecloth pouch. Preheat oven to 350 degrees.

Sprinkle rabbit pieces with salt and pepper and sauté in the butter until brown on all sides. Place in a 3-quart casserole. Add salt, bouquet garni and studded onion, followed by the lemon juice, port and stock or boullion. Cover and bake for 1 1/2 hours.

Ten minutes before it's done, remove the cheesecloth bag. The pan juices can be thickened to make a gravy.

This recipe yields 5 servings.