Hasenpfeffer!
[h=3]Ingredients[/h]
- 6 -8 slices bacon, finely chopped
- 2 rabbits, wild if possible, otherwise domestic
- [SUP]1[/SUP]⁄[SUB]2[/SUB] teaspoon salt
- [SUP]1[/SUP]⁄[SUB]2[/SUB] teaspoon black pepper, freshly ground
- [SUP]1[/SUP]⁄[SUB]2[/SUB] cup flour
- [SUP]1[/SUP]⁄[SUB]2[/SUB] cup onion, finely chopped
- [SUP]3[/SUP]⁄[SUB]4[/SUB] cup red wine vinegar
- 1 cup chicken stock, preferably homemade
- 1 bay leaf
[h=3]Directions[/h]
- Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
- Cut the rabbit into serving pieces. Cut away and discard the belly meat.
- Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
- Preheat the oven to 325°F.
- Heat the reserved bacon fat in the pan over high heat until it sputters.
- Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
- Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
- Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
- Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.
