Mein Hasenpfeffer -Rabbit W/Onion,Potatoes, Mushrooms,Wine Gravy

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Mein Hasenpfeffer -rabbit w/onion,potatoes, mushrooms,wine gravy. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Mein Hasenpfeffer -rabbit w/onion,potatoes, mushrooms,wine gravy is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Mein Hasenpfeffer -rabbit w/onion,potatoes, mushrooms,wine gravy using 15 ingredients and 11 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Mein Hasenpfeffer -rabbit w/onion,potatoes, mushrooms,wine gravy:

1. 1-2 rabbit, Quartered or cut into pieces (I used 1)
2. 750 ml Sweet Red Wine (I used Wild Irish Rose)
3. 3-4 big dashes Soy Sauce
4. 3 TBS Red Wine Vinegar, or as required to taste
5. 2-3 TBS Beef Bouillon
6. 1/4 C White Sugar
7. Garlic, Salt and Pepper as required
8. 1-2 C All-Purpose Flour for dredging (season w/salt & blk pepper)
9. 4-6 large/med size Golden Potatoes, Quartered or chunked
10. 1 large onion, sliced or julienned
11. 1/4 C Real Butter, for Skillet
12. Mushrooms, sliced or chunked
13. Water for potato boil
14. pieces Oil for frying breaded rabbit
15. Optional: may add a cornstarch slurry, to thicken pan sauce

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

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
2. Add rabbit meat to marinade. Cover and refrigerate atleast overnight.
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.
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.
5. To oil preheated at 350°F (180°C) add the Breaded rabbit pieces and fry til golden brown (approximate 4-5min)
6. Allow fried rabbit to cool, then carefully pull all meat from the bone and set aside. Discard bones.
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.
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
9. Wash then Slice or chunk mushrooms and set aside, soon to add to Skillet.
10. After atleast 30min simmer on skillet, add the mushrooms to onion/meat/potatoes/marinade skillet, stir, then cover to simmer atleast another hour or two. Taste and add salt and pepper halfway through simmer cycle.
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.

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