The Art of Darkness


March 31st, 2013 by Cobwebs

For marinade
1 C apple cider vinegar
1 C red wine
1/2 C fresh lemon juice
1/2 C finely chopped celery
4 scallions, halved lengthwise
4 garlic cloves, crushed
3 dashes of Tabasco
3 bay leaves
2 sprigs fresh rosemary
1 sprig Italian parsley
1 sprig fresh thyme
1 Tbsp kosher salt
3/4 tsp freshly ground black pepper
1/4 tsp whole juniper berries

1 3-lb rabbit, cut into 8 pieces

For frying
2 Tbsp vegetable oil
2 Tbsp unsalted butter
All-purpose flour

Bring marinade ingredients to a boil in a nonreactive saucepan; turn off heat and let cool. Place rabbit pieces in a glass baking dish or ziploc bag; pour marinade over. Cover and chill for 48 hours.

Remove rabbit from marinade and pat dry. Strain marinade through a sieve and set aside; discard solids in sieve.

Heat oil and butter in a large heavy pot. Dredge rabbit in flour, shaking off excess. Fry rabbit, turning once, until golden brown, about 4 minutes per side; work in batches if necessary. Transfer rabbit to a plate and discard drippings from pot (leave the crunchy brown bits). Pour reserved marinade into pot and bring to a simmer. Add rabbit pieces, cover, and simmer gently until rabbit is tender, 1 1/2–2 hours. Serve with boiled potatoes or noodles.

(Adapted from Bon Appetit)

Posted in Doom It Yourself | 3 Comments »

3 Responses

  1. Janicemars Says:


  2. Sally Says:

    everytime I think of Hasenpfeffer, I think of Bugs Bunny. Every. Single. Time. :)

  3. WitchArachne Says:


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