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Receta Hasenpfeffer (Spicy Braised Rabbit)
by Global Cookbook

Hasenpfeffer (Spicy Braised Rabbit)
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Ingredientes

  • 3 lb Frzn rabbit,thawed & cut
  • 1/2 tsp Salt
  • 1/3 c. All-purpose flour
  • 1/2 lb Bacon,cut into 1/4" pcs
  • 1/2 c. Finely minced shallots
  • 1 x Clove garlic,finely minced
  • 1 c. Dry red wine
  • 1 c. Water
  • 1 Tbsp. Instant chicken bouillon
  • 1 Tbsp. Currant jelly
  • 10 x Black peppercorns,crushed
  • 1 sm bay leaf
  • 1/4 tsp Dry rosemary leaves,crushe
  • 1/8 tsp Dry thyme leaves
  • 2 tsp Lemon juice
  • 3 Tbsp. Water
  • 2 Tbsp. Flour

Direcciones

  1. Sprinkle rabbit with salt. Coat with 1/3 c. flour; shake off excess.
  2. Fry bacon in Dutch oven over medium heat till crisp; remove bacon and drain on paper towels. Brown a few pcs of rabbit in warm bacon fat; remove browned pcs. Repeat with remaining rabbit. Remove all but 2 Tbsp. fat.
  3. Cook and stir shallots and garlic in warm fat in Dutch oven till shallots are tender, about 4 min. Stir in wine, 1 c. water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to Dutch oven. Heat to boiling; reduce heat. Cover and simmer till rabbit is tender, about 1 1/2 hrs.
  4. Remove bay leaf and throw away. Place rabbit on hot platter; keep hot while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 Tbsp. water and 2 Tbsp. flour in covered jar. Stir flour 1/2 tsp. dry thyme leaves in cheesecloth bag.
  5. stir 1 minute. (If gravy is too thick, stir in more water till of desired consistency.) Serve gravy with rabbit.