Hassenpfeffer (Rabbit)

Recipe Ingredients

2		Rabbits - cut serving pieces
3 tablespoons	45ml	Butter
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Onion (medium)
4		Whole cloves
12		Black peppercorns
1 teaspoon	5ml	Chopped parsley
1/2 teaspoon	2.5ml	Thyme
1		Bay leaf
1/4 cup	59ml	Lemon juice
1 cup	237ml	Port
2 1/2 cups	592ml	Beef stock or bouillion

Recipe Instructions

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 saute 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.

Source:
Fish and Game Cookbook by Sylvia Bashline

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