Hassenpfeffer
Source: FabulousFoods.com


2 Rabbits, cut into service pieces 1 tsp Chopped Parsley
3 Tbsp Butter tsp Thyme
tsp Salt 1 Bay Leaf
1 medium Onion cup Lemon Juice
4 Whole Cloves 1 cup Port Wine
12 Whole Black Peppercorns 2 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


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