Oh. My. Goodness. Perfection = achieved. Hasenpfeffer, Joshs way 1 rabbit, cut into serving pieces (approx 2#) 3/4 c dry red wine 3/4 c spruce tip vinegar 3/4 c chicken stock 2 t salt 2 T chopped rosemary (or 2 t dried rosemary) 1 T thyme (or 1 t dried thyme) 1 T juniper berries, slightly crushed 1 T cracked black peppercorns 3 cloves wild garlic, coarsely chopped 1/2 of a small onion, chopped 3 bay leaves 1 T dried spicebush berries seasoned flour for dredging Butter for pan-frying (approx. 4 T) 1/4 c sour cream 4 crushed gingersnaps fresh chives to garnish (optional) Prepare the marinade by combining the wine, stock, vinegar, salt, onion, garlic, herbs, and spices in a small saucepan. Bring to a boil, then remove and cool to room temperature. Place rabbit into a large freezer bag or non-reactive dish, cover with the cooled marinade, and allow to sit in the refrigerator for 18-36 hours (domestic rabbits take less time to marinate than wild ones!), turning often to keep the marinade even. When ready to prepare, heat the butter in the bottom of a small 4-qt. pressure cooker. Carefully remove the rabbit from the marinade (reserve the marinade!) and wipe the rabbit pieces clean with a paper towel, dredge them in seasoned flour, and brown them well in the hot butter, removing them as they get done and replacing them with others until all pieces are browned and set aside. Strain the marinade, adding enough extra water to make 1 1/2 c of liquid. Add this liquid to the pressure cooker and deglaze. Return the rabbit to the cooker, close it and seal it, and bring it to 10 PSI. Cook the rabbit for about 25 min., and cool the pressure cooker. Open and remove the rabbit again to a side plate. Bone the rabbit (should come apart VERY easily) and return the meat to the cooker. Stir in sour cream and crushed gingersnaps, gently heat through, and serve.
Posted on: Fri, 26 Sep 2014 00:42:47 +0000
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