Does any one know of a good Rabbit Fricassee recipe?

Hasenpfeffer


(German rabbit fricassee)





Yield: 3-4 servings





INGREDIENTS PREP AMOUNT


Bacon diced 1/3 lb


Shallots or onion diced 5 each or 1 each





Rabbit dressed %26amp; cut into serving pieces 1 each, about 3 lbs


Salt %26amp; pepper to taste


Flour 1/2 cup





Garlic minced 2 cloves


Lemon slice 1/4'; thick 1 each


Cognac or brandy 1/4 cup


Red wine 1 cup


Thyme, fresh 1 sprig


Rosemary, fresh 1 small sprig


Allspice, ground or whole 1/4 tsp or 4 each


Cloves, whole 2 each


Bay leaf 1 each


Juniper berries 3 each


Currant or grape jelly 1 Tbsp


Beef broth 1 1/2 cups





Butter 1 Tbsp


Flour 1/4 cup


METHOD


Basic Steps: Saut茅 鈫?Brown 鈫?Saut茅 鈫?Simmer 鈫?Strain 鈫?Thicken





1. Saut茅 the bacon and shallots or onion together in a large pot over medium heat till bacon is just crispy and shallots or onion are cooked through. Remove bacon and shallots and set aside in a bowl.


2. Salt and pepper the rabbit. Spread flour on a plate and flour the rabbit pieces. Heat the bacon fat over medium high flame and brown the rabbit a few pieces at a time on all sides. Add oil as needed. Remove to a plate.


3. Lower heat to medium, add garlic and lemon and saut茅 till garlic just starts to brown. Add cognac or brandy and cook out alcohol. Add red wine and rest of ingredients up to and including the beef broth. Stir well and bring to simmer. Season to taste. Add rabbit back to pan. Simmer on low heat, covered, 50-60 minutes.


4. While rabbit is cooking, knead butter and flour together with your fingers to form a smooth dough. You will use this to thicken the sauce.


5. Remove rabbit to a serving dish. Strain sauce through a sieve. Add bacon and shallots back to sauce. Add more stock or water to make about 2 cups.


6. Return sauce to a simmer on the stove and whisk a small piece of the butter and flour mixture (beurre mani茅) into the sauce and return to a simmer. Keep whisking in pieces of the beurre mani茅 until the sauce reaches a nice consistency.


7. Place the rabbit in a serving dish. Pour the sauce over the rabbit and serve.Does any one know of a good Rabbit Fricassee recipe?
Here's another recipe you could try:





Rabbit Fricassee





INGREDIENTS





1 (3 pound) rabbit, cleaned and cut into pieces


1/2 cup vegetable oil


2 tablespoons all-purpose flour


1 tablespoon butter, melted


1 teaspoon lemon juice


1/2 teaspoon hot pepper sauce


1/2 teaspoon celery salt


1/2 teaspoon salt


1/4 teaspoon pepper


1 egg


1 cup evaporated milk





DIRECTIONS





In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups.





In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes.





Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160 degrees F. Pour over the rabbit.