Hasenpfeffer (Rabbit Stew)

Recipe View Gather all ingredients. (5 minutes)

Recipe View In a large, heavy-bottomed skillet or Dutch oven, cook bacon over medium-high heat until crisp and golden brown. (10 minutes)

Recipe View Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered bacon fat in the skillet.

Recipe View Season rabbit pieces with salt and dredge lightly in flour, shaking off any excess.

Recipe View In the same skillet, brown the rabbit on all sides in the bacon fat over medium heat. Work in batches to avoid overcrowding the pan. (15 minutes)

Recipe View Transfer browned rabbit to a plate and set aside. Drain off any excess grease from the skillet, leaving approximately 2 tablespoons.

Recipe View Add finely chopped shallots and garlic to the skillet and sauté until softened and fragrant, about 4 minutes.

Recipe View Pour in the dry red wine, scraping up any browned bits from the bottom of the skillet. Add water and chicken bouillon granules. Bring the mixture to a boil, then stir in currant jelly, crushed peppercorns, and bay leaf.

Recipe View Return the rabbit and cooked bacon to the skillet. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently until the rabbit is very tender, approximately 1 1/2 hours.

Recipe View Remove the bay leaf and discard. Transfer the rabbit pieces to a warm serving platter; cover to keep warm while preparing the gravy.

Recipe View In a small bowl, whisk together the remaining 3 tablespoons of water and 2 tablespoons of flour to form a smooth slurry.

Recipe View Stir the lemon juice into the cooking liquid in the skillet. Gradually whisk in the flour slurry, ensuring there are no lumps. Simmer over low heat, stirring constantly, until the gravy has thickened to your desired consistency. (5-7 minutes)

Recipe View Stir in the crushed dried thyme.

Recipe View Pour the gravy over the rabbit on the platter, or serve in a separate gravy boat on the side. Serve hot with crusty bread or mashed potatoes.