Title: Hasenpfeffer (Spicy Braised Rabbit)
Categories: Entree Wine
Yield: 4 Servings

3	lb	Frozen rabbit,thawed & cut
1/2	ts	Salt
1/3	c	All-purpose flour
1/2	lb	Bacon,cut into 1/4" pieces
1/2	c	Finely chopped shallots
1		Clove garlic,finely chopped
1	c	Dry red wine
1	c	Water
1	tb	Instant chicken bouillon
1	tb	Currant jelly
10		Black peppercorns,crushed
1		Small bay leaf
1/4	ts	Dried rosemary leaves,crushe
1/8	ts	Dried thyme leaves
2	ts	Lemon juice
3	tb	Water
2	tb	Flour

Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess.

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat; remove browned pieces. Repeat with remaining rabbit. Remove all but 2 tablespoons fat.

Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes. Stir in wine, 1 cup 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 until rabbit is tender, about 1 1/2 hours.

Remove bay leaf and discard. Place rabbit on warm platter; keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.

stir 1 minute. (If gravy is too thick, stir in more water until of desired consistency.) Serve gravy with rabbit.

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