Hassenpfeffer
Source: FabulousFoods.com
| 2 Rabbits, cut into service pieces | 1 tsp Chopped Parsley |
| 3 Tbsp Butter | ½ tsp Thyme |
| ½ tsp Salt | 1 Bay Leaf |
| 1 medium Onion | ¼ cup Lemon Juice |
| 4 Whole Cloves | 1 cup Port Wine |
| 12 Whole Black Peppercorns | 2½ cup Beef Stock |
Stud the peeled onion with the whole cloves. Make a small bouquet garni by tying the peppercorns, parsley, thyme and bay leaf in a small cheesecloth pouch. Preheat oven to 350° F.
Sprinkle rabbit pieces with salt and pepper and sauté in the butter until brown on all sides. Place in a 3 quart casserole. Add salt, bouquet garni and studded onion, followed by the lemon juice, port and stock or boullion. Cover and bake for 1 1/2 hours. Ten minutes before it's done, remove the cheesecloth bag. The pan juices can be thickened to make a gravy.
Yield: Serves 5
