Hasenpfeffer

Title: Hasenpfeffer

Category: Game and Wild Birds

Cuisine: American

Servings: 6

Ingredients

• 2 2-pound ready-to-cook wild rabbits or 1 5- to 6-pound domestic rabbit, cut up
• 2 cups dry red wine
• 2 cups sliced onions
• 1 tablespoon pickling spice
• 2.5 teaspoons salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 teaspoon thyme leaves
• 2 bay leaves
• 6 bacon slices
• about 3/4 cup all-purpose flour
• 1 teaspoon sugar

Instructions

DAY BEFORE SERVING:

In large bowl, over rabbit pieces, pour 1 cup water and wine; add next 6 ingredients. Cover and refrigerate overnight, turning pieces occasionally.

ABOUT 3 HOURS BEFORE SERVING:

1. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels, reserve drippings in skillet.

2. Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour. Over medium heat, in hot bacon drippings, cook rabbit, a few pieces at a time, until browned on all sides, removing pieces to platter as they are browned. Pour remaining drippings from skillet and return rabbit to skillet.

3. Crumble bacon over rabbit. Strain wine mixture, discarding seasonings; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender.

4. Remove rabbit to warm platter. Continue cooking gravy a few minutes, stirring until smooth; serve over rabbit.