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Home Dish Mein Hasenpfeffer -rabbit w/onion,potatoes, mushrooms,wine gravy

Mein Hasenpfeffer -rabbit w/onion,potatoes, mushrooms,wine gravy

Name: How to cook Mein Hasenpfeffer -rabbit w/onion,potatoes, mushrooms,wine gravy - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

jessica crain

Mein Hasenpfeffer -rabbit w/onion,potatoes, mushrooms,wine gravy

Ingredient

Food ration :

4-6 servings

1-2

rabbit, Quartered or cut into pieces (I used 1)

750 ml

Sweet Red Wine (I used Wild Irish Rose)

3-4

big dashes Soy Sauce

3 TBS

Red Wine Vinegar, or as required to taste

2-3 TBS

Beef Bouillon

1/4 C

White Sugar

1-2 C

All-Purpose Flour for dredging (season w/salt & black pepper)

4-6

large/med size Golden Potatoes, Quartered or chunked

large onion, sliced or julienned

1/4 C

Real Butter, for Skillet

pieces

Oil for frying breaded rabbit

Cooking instructions

* Step 1

Prepare the marinade by adding to large pot: sweet red wine, red wine vinegar, soy, Beef Bouillon, sugar, salt and garlic. Bring to boil, stir, then allow to cool and pour into large bowl or container

* Step 2

Add rabbit meat to marinade. Cover and refrigerate at least overnight.

* Step 3

Remove rabbit from marinade. (Reserve marinade for skillet) Pat dry rabbit pieces with paper towels then dredge in flour seasoned with salt and pepper.

* Step 4

To a pot, bring water to a boil for quartered potatoes. Add potatoes, cover and boil about 15 minutes or til tender. Drain water and set aside the potatoes.

* Step 5

To oil preheated at 350°F (180°C) add the Breaded rabbit pieces and fry til golden brown (approximate 4-5min)

* Step 6

Allow fried rabbit to cool, then carefully pull all meat from the bone and set aside. Discard bones.

* Step 7

To a skillet on med- med high heat, melt butter then add sliced or julienned onions for saute. Cover with lid if necessary. Saute til onions have changed to translucent in color and softened.

* Step 8

Add pulled/shredded rabbit meat, cooked potatoes, and leftover marinade to Sautéed Onion Skillet. Cover and Bring to boil, then reduce heat to simmer. Simmer 30 minutes

* Step 9

Wash then Slice or chunk mushrooms and set aside, soon to add to Skillet.

* Step 10

After at least 30min simmer on skillet, add the mushrooms to onion/meat/potatoes/marinade skillet, stir, then cover to simmer at least another hour or two. Taste and add salt and pepper halfway through simmer cycle.

* Step 11

May now optionally add a cornstarch slurry to thicken pan sauce. Serve and enjoy. May enjoy served with Rice, Glazed Carrots, or Brussels Sprouts. I enjoyed mine with a few more dashes of red wine vinegar after plating.