Hasenpfeffer

Old-Style German Rabbit

This classic rabbit dish from the old country needs half a week to marinate, but it's worth the trouble.

Ingredients

  • 1 rabbit, skinned and cut into serving pieces, blood and liver reserved

Marin Ade

  • ¾ cup white wine
  • ¾ cup water
  • 1 onion, sliced
  • 1 carrot, sliced
  • 2 bay leaves
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon whole peppercorns

Flour Mixture

  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • Pinch of freshly ground pepper
  • 2 tablespoons bacon fat
  • 8 small white onions
  • 12 mushroom caps
  • ¼ cup white wine
  • ½ cup minced fresh parsley
  • 2 bay leaves
  • 1 tablespoon fresh thyme or ½ tablespoon dried thyme
  • 1 cup sour cream

Method

In a large glass or crockery bowl (no metal), combine ¾ cup of the white wine, the water, onion, carrot, half the bay leaves, half the thyme, the peppercorns, and the blood and liver of the rabbit. Add the rabbit and marinate for 3 to 5 days in a cool spot. When ready to cook, presoak an unglazed clay pot, top and bottom, in water for 15 minutes.

Remove the rabbit from the marinade and dry with paper towels. Reserve the marinade. Put the flour, salt, and pepper in a paper bag, add the rabbit, and shake to coat the pieces. Save any remaining flour mixture. Brown the rabbit in the bacon fat, then place in the presoaked pot, along with the small white onions, mushroom caps, and the rabbit liver, which has been chopped and lightly browned.

Strain the reserved marinade and boil it down to 1 cup of liquid. Add the remaining ¼ cup white wine mixed with the remaining flour mixture, cook until thickened, and pour into the pot. Add the minced parsley, remaining 2 bay leaves, and remaining thyme.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 55 minutes.

Test for doneness, then remove the meat to a platter.

Thicken the sauce with the sour cream and pour over the rabbit.

Serve with boiled new potatoes or egg noodles.

,