Hasenpfeffer

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

   Place the rabbit pieces in a large, non-reactive bowl or container.

   Около 2 мин

   Бележка на готвача: Ensure the container is large enough to hold all ingredients and the rabbit is submerged.

2. 2

   In a separate bowl, whisk together the red wine, red wine vinegar, sliced onion, minced garlic, bay leaves, juniper berries, black peppercorns, thyme, and salt to create the marinade.

   Около 3 мин

3. 3

   Pour the marinade over the rabbit, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours, turning occasionally.

   Около 5 мин

   Бележка на готвача: Marinating for longer allows the flavors to deepen and tenderize the meat.

4. 4

   When ready to cook, remove the rabbit from the marinade, reserving the marinade. Pat the rabbit pieces dry with paper towels.

   Около 5 мин

   Бележка на готвача: Drying the rabbit helps achieve a better sear.

5. 5

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Около 2 мин

6. 6

   Working in batches if necessary, brown the rabbit pieces on all sides until golden. Remove the browned rabbit and set aside.

   Около 10 мин

   Бележка на готвача: Do not overcrowd the pot, as this can steam the meat instead of browning it.

7. 7

   Add the chopped yellow onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened.

   Около 7 мин

8. 8

   Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.

   Около 2 мин

9. 9

   Pour in the reserved marinade, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.

   Около 5 мин

10. 10

    Stir in the chicken broth and Dijon mustard. Return the browned rabbit to the pot.

    Около 2 мин

11. 11

    Bring the stew to a gentle simmer, then reduce the heat to low, cover, and braise for 1.5 to 2 hours, or until the rabbit is very tender.

    Около 2 ч

    Бележка на готвача: The rabbit should be fork-tender and easily pull from the bone.

12. 12

    Taste and adjust seasoning as needed.

    Около 1 мин

13. 13

    Serve hot, garnished with fresh parsley.

    Около 1 мин

    Бележка на готвача: Traditionally served with spaetzle, mashed potatoes, or crusty bread.