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Hasenpfeffer (Spicy Braised Rabbit)

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      Title: HASENPFEFFER (SPICY BRAISED RABBIT)
 Categories: Main dish, Beverages
      Yield: 4 Servings
 
      3 lb Frozen rabbit,thawed & cut
    1/2 ts Salt
    1/3 c  All-purpose flour
    1/2 lb Bacon,cut into 1/4" pieces
    1/2 c  Finely chopped shallots
      1    Clove garlic,finely chopped
      1 c  Dry red wine
      1 c  Water
      1 tb Instant chicken bouillon
      1 tb Currant jelly
     10    Black peppercorns,crushed
      1    Small bay leaf
    1/4 ts Dried rosemary leaves,crushe
    1/8 ts Dried thyme leaves
      2 ts Lemon juice
      3 tb Water
      2 tb Flour
 
  Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess.
  
  Fry bacon in Dutch oven over medium heat until crisp; remove bacon and
  drain on paper towels. Brown a few pieces of rabbit in hot bacon fat;
  remove browned pieces. Repeat with remaining rabbit. Remove all but 2
  tablespoons fat.
  
  Cook and stir shallots and garlic in hot fat in Dutch oven until
  shallots are tender, about 4 minutes. Stir in wine, 1 cup water and
  the instant bouillon. Heat to boiling. Stir in jelly, peppercorns,
  bay leaf, rosemary and thyme. Return rabbit and bacon to Dutch oven.
  Heat to boiling; reduce heat. Cover and simmer until rabbit is
  tender, about 1 1/2 hours.
  
  Remove bay leaf and discard. Place rabbit on warm platter; keep warm
  while preparing gravy. Stir lemon juice into liquid in Dutch oven.
  Shake 3 tablespoons water and 2 tablespoons flour in covered jar.
  Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.
  
  stir 1 minute. (If gravy is too thick, stir in more water until of
  desired consistency.) Serve gravy with rabbit.
 
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