Monday Recipe

| October 19, 2020


Hasenpheffer

Hat tip to Only Army Mom and her M&P 15.
*grin*

Hasenpheffer

You’ll Need:
3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
? cup all-purpose flour
½ pound bacon, diced
½ 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
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
? teaspoon dried thyme, crushed

You’ll Do:
1) 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. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.

2) Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.

3) Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.

4) To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Thanks to All Recipes for the link.

Category: Cooking

Comments (7)

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  1. Skippy says:

    Yum !!!!!
    Wish I could cook something other then steaks top-ramen and Mac and cheese

    BHWHAHAHAHA !!!!!!

  2. 5th/77th FA says:

    Yeah Baby! Better (you’re) late (give an accounting of yourself) than never. Num Num Num. Best way to enjoy this dish is not think of a little fuzzy, cuddly Easter Bunny, but a veggie stealing varmint. Had it many a time growing older, ‘specially in the fall right before hog killing time came and to give the chicken flock time to recover from all the times the preacher came to Sunday Dinner. We’d catch the little bastards in a rabbit box and fatten them up for a bit bit. A mess of pre frost greens (turnips or collards) with a baked sweet tater and some hot pot likker sopping cat heads and it was on.

    Yepper, let Only Army Mom take her Mommy Plinker out and we’ll have a nice brace of fixin’s for some Hasenpfeffer. She is not a Gun Bunny, but She is gunning for some bunnies. Glad She’s on our side. We would charge the thru the gates of Hell, fight til Hell froze over, and then fight ’em on the ice for that one…AND those like Her. A Debt of Honor is owed that mere words can never repay.

    Good Job Boss…Let’s Eat!

  3. Only Army Mom says:

    Thank you Ed for the recipe. It’s a bit different from mine as in I pretty much double all the seasonings, except the garlic. That’s probably tripled. And thank you to 5th/77th for the kind words…speaking of violence sure is a way to a (this) girl’s (twisted) heart.

    I’m inspired to share how hasenpfeffer became one of my son’s favorite dishes. As an adult.

    Twas the night before Easter and we were boiling eggs to dye. I was also cutting up veggies, etc., with my mother, prepping for the Easter menu. My son innocently asked what we were having, and God forgive, I don’t know what got into me, but I said, “hasenpfeffer”.

    He just said, oh, okay. Then, as he walked away, asked, “Do I know what that is?”

    I told my innocent, trusting four-year-old, “Rabbit stew”.

    It took about three heart beats…

    “Mom, where are you going to get the rabbit?”

    Two more heartbeats (while my mother was turning purple trying not to laugh)…

    “No!, Mom, you can’t! If you cook the Easter Bunny, what about all the other kids who won’t get their eggs and presents!”

    The look of shock and horror on his little face did me in. That, and my mother laughing so hard she was crying.

    Bad, mommy. Bad, bad mommy.

    I am proud to say my son took after me and this was one of his favorite childhood stories. Which he told all his Army buddies. Including his DS, by way of explaining why he couldn’t be broken, no matter how bad he got smoked. Actually, it was just one example my son gave. Which his DS told me about at his AIT graduation.

    • 5th/77th FA says:

      Blessings to you OAM and Thank you for sharing that story. Those of us that keep up with the comments and/or who’s who on this site will treasure that tidbit. It means a lot.

      Baby Brother had a suspicion as to what kinda critter was in the pot, but Baby Sister did not…under the threat of SEVERE repercussions from Mama if anybody told. By the time she was getting old enough to realize that the rabbit pen population would change now and again, the income of the household had improved enough to where we could supplement the growing of critters with store bought. The building up of the rural area we were in with housing, along with the DDT sprayed from the C-130s, and the imported fire ants decimated the wild rabbit population too.

    • timactual says:

      LOL.
      Beautiful.

  4. gitarcarver says:

    We were only able to find “Game Of Thrones Rabbit Stew,” but for those who like to cook under pressure, it is close enough.

    Ingredients:

    2 rabbits
    3 potatoes
    3 carrots
    1 cup of red wine
    1 cup of water
    1 cup of tomato sauce
    Salt and Pepper to taste
    2 cubes of sofrito or 2 tbsp
    1 packet of sazon
    1 tsp of adobo
    1 tsp of oregano
    4 garlic cloves, minced
    Olive oil
    Fresh cilantro
    1 lemon
    1 tbsp of sugar
    1 red and white onion, diced

    Instructions:

    Set Instant Pot to sauté and add some olive oil
    Add sugar and let it burn
    Once the sugar starts to burn, add rabbits and stir
    Season with salt and pepper to taste
    Once the rabbits have developed a nice brown color, remove from Instant Pot
    Add in garlic, and onion, cook until the onions are translucent
    Add in the sofrito, oregano, adobo, and sazon
    Sauté for about a minute
    Add win the potatoes, carrots and bay leaves
    Squeeze lime juice and add tomato sauce
    Close the Instant Pot and set to Pressure Cook on High for 8 minutes
    8 minutes later, change the setting back to sauté and let it simmer some of the liquid
    Sever with rice, potatoes, or anything else you would like as aside. Enjoy!

  5. Toxic Deplorable Racist SAH B Woodman says:

    A posting came up on Book of the Faces about neighbors, one has rabbits that doesn’t take proper care of them, and lets them run loose. Gonna copy-&-paste this recipe to that page.