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German Rabbit Stew

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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
4 servings
Dinner German
German Rabbit Stew
Ingredients
  • 1/2 pound bacon, diced
  • 3 pounds rabbit meat, cleaned and cut into pieces
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 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
Instructions
1
Collect all necessary components for preparation.
2
Heat bacon in a substantial skillet over high heat; stir constantly until it's uniformly browned, approximately 10 minutes.
3
Utilize a strainer to transfer the cooked bacon to a paper towel-lined plate; reserve for later use.
4
Sprinkle rabbit with salt and coat it evenly with flour, shaking off any excess particles.
5
Cook the rabbit in the bacon fat that remains in the skillet over a moderate heat until it's browned. Transfer the rabbit to a plate and set it aside; reserve the remaining 2 tablespoons of fat in the skillet.
6
Sauté shallots and garlic in the reserved bacon fat until they're tender, roughly 4 minutes.
7
Add wine, water, and bouillon to the skillet; bring it to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
8
Return the rabbit and bacon to the skillet; bring it to a boil, then reduce heat to low. Cover and let it simmer until the rabbit is tender, approximately 1 1/2 hours.
9
Remove the bay leaf and discard it. Place the rabbit on a warm platter; cover to keep it warm while preparing the accompanying gravy.
10
Prepare the gravy: Stir lemon juice into the cooking liquid in the skillet. Mix together water and flour in a small bowl; stir the mixture into the skillet over low heat and simmer until it thickens. Stir in thyme.
11
Pour the gravy over the rabbit or serve it on the side in a separate container.