Free Recipe Jugged Hare (Hasenpfeffer)

Recipe Type: G Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Jugged Hare (Hasenpfeffer) Recipe

1 (6-lb) hare or rabbit
3-1/4 c Burgundy (dry red wine)
1 ts Dried leaf thyme
1 md Onion; finely chopped
2 Cloves garlic; minced
2 Stalks celery; chopped fine
2 Carrots; peeled, chop fine
2 Bay leaves
12 Whole black peppercorns
12 Whole white peppercorns
12 Pickled green peppercorns
1/2 c Bacon drippings or oil
1 c Sliced fresh mushrooms
3 c Beef broth
12 Pearl onions
3 tb Unsalted butter
18 sm Whole fresh mushrooms;
-stems trimmed flush w/caps
1-1/4 lb Salt pork in 1/2-inch cubes
Salt to taste
1/2 c Unsalted butter; if needed
1/3 c All-purpose flour; if needed

Jugged Hare (Hasenpfeffer) Preparation

Cut rabbit into serving-size pieces, reserve liver & blood to thicken sauce. Combine 2 cups wine, 1/2 tsp thyme, chopped onion, celery, carrots, bay leaves & all peppercorns in glass bowl. Place rabbit in marinade, turn to coat, cover & refrigerate 24 hours, turning often. Preheat oven to 350. Remove meat from marinade & pat dry. Strain marinade, reserve vegetables & strained marinade separately. Heat bacon drippings in large skillet until very hot. Add meat & brown on all sides. Add remaining thyme & reserved vegetables. Turn into casserole; bake, uncovered, 30 minutes. Stir in remaining wine, reserved marinade, mushrooms & broth. Cover & bake 2-3 hours longer until nearly tender. Meanwhile, steam pearl onions until almost tender. Set aside. Melt 3 Tbs butter in small skillet; add mushroom caps & cook until light golden. Also simmer salt pork in small amount of water. Drain, saute until browned. When rabbit is nearly tender, stir in salt pork. Finely chop liver; stir liver & blood into rabbit mixture. Arrange pearl onions & mushroom caps in ring around rabbit; cover & return to oven. Bake until all vegetables are tender & meat is very tender. Taste & adjust seasonings. If sauce is thin, remove most of it with a ladle & reserve. Melt 1/3 cup butter in a skillet; stir in flour to make a roux. When roux is golden, stir in reserved sauce a little at a time, cooking until smooth & thickened. To serve, spoon sauce over rabbit & under onions & mushrooms, lifting them to spoon it in. Makes 6 servings. NOTE: For a hotter version, increase amount of peppercorns. TIME INCLUDES 24-HOURS MARINATE From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen”s MM Recipe Archive, .

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