34 | OutBoise Magazine | NEWS
OutBoise.com | Issue 6.2 | April 2015
Hasenpfeffer
• 3 pounds rabbit meat, cleaned
and cut into pieces
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 1/2 pound bacon, diced
• 1/2 cup finely chopped shallots
• 1 clove garlic, finely chopped
• 1 cup dry red wine
• 1 cup water
• 1 tablespoon chicken bouillon
granules
• 1 tablespoon currant jelly
• 10 black peppercorns, crushed
• 1 bay leaf
• 1/4 teaspoon dried rosemary,
crushed
• 2 teaspoons lemon juice
• 3 tablespoons water
• 2 tablespoons all-purpose flour
• 1/8 teaspoon dried thyme,
crushed
Place bacon in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain on
paper towels and set aside. Sprinkle rabbit with
salt and coat with 1/3 cup flour, shaking off excess