This traditional French-style Hassenpfeffer transforms tender rabbit into a luxurious, slow-cooked stew. The meat is first marinated for two days in wine vinegar, garlic, and herbs to ensure it falls off the bone. It is then browned with crispy bacon and caramelized onions before simmering in a robust red wine sauce. A surprising touch of grated unsweetened chocolate adds a deep, velvety complexity to the gravy, balancing the acidity of the wine. Served alongside golden-fried pearl onions and crusty bread, this dish is perfect for a hearty winter dinner or a special occasion where you want to impress guests with bold, rustic flavors.
Hassenpfeffer #1
Description
This traditional French-style Hassenpfeffer transforms tender rabbit into a luxurious, slow-cooked stew. The meat is first marinated for two days in wine vinegar, garlic, and herbs to ensure it falls off the bone. It is then browned with crispy bacon and caramelized onions before simmering in a robust red wine sauce. A surprising touch of grated unsweetened chocolate adds a deep, velvety complexity to the gravy, balancing the acidity of the wine. Served alongside golden-fried pearl onions and crusty bread, this dish is perfect for a hearty winter dinner or a special occasion where you want to impress guests with bold, rustic flavors.Ingredients
Directions
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Have the rabbit disjointed and cleaned.
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Pour boiling water over the rabbit pieces, scrape off any impurities, rinse thoroughly, and dry with paper towels.
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In a glass or pottery bowl, combine the wine vinegar, sliced garlic, bay leaf, salt, pepper, and 4 tablespoons of the olive oil.
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Add the rabbit pieces to the marinade, ensuring they are well-coated, then cover and refrigerate for 48 hours.
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Drain the rabbit from the marinade, discarding the liquid.
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Place the diced bacon in a large Dutch oven over medium heat and cook until lightly browned and crispy.
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Add the sliced onions to the bacon fat and cook until they are golden and tender.
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Sprinkle the flour over the onions and bacon, stirring to blend, then add the marinated rabbit pieces.
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Cook the rabbit for 10 minutes, turning the pieces several times to brown them evenly on all sides.
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Pour in the dry red wine, bring the mixture to a boil, and stir in the grated unsweetened chocolate until melted.
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Cover the Dutch oven and reduce heat to low; simmer for 1 to 1.5 hours, or until the rabbit is tender.
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After 1 hour of cooking, taste the sauce and adjust seasoning with additional salt and pepper if needed.
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While the rabbit simmers, saut the small white onions in the remaining 2 tablespoons of olive oil until golden brown.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 959.7kcal
- % Daily Value *
- Total Fat 47.6g74%
- Saturated Fat 11.2g56%
- Cholesterol 23.0mg8%
- Sodium 1250.0mg53%
- Total Carbohydrate 106.4g36%
- Dietary Fiber 19.9g80%
- Sugars 31.6g
- Protein 31.9g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
