This is a German dish. Rabbits are usually chunked and can be stewed in a crock put, but I don’t have one, so I made it curry style.
- 2 lbs of Rabbit chunks (stew sized)
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 1 lb diced bacon
- 1/2 cup green onions
- 3 clove garlic, finely chopped
- 1 cup dry red wine
- 1 cup water
- 1 tablespoon chicken bouillon granules
- 1 tablespoon blackberry preserves
- 2 teaspoons of pepper
- 1 bay leaf
- 1/4 teaspoon dried rosemary, crushed
- 2 teaspoons lime juice
- 3 tablespoons water
- 2 tablespoons all-purpose flour
- 1/8 teaspoon dried thyme, crushed
1. In a large, deep skillet, brown the bacon chunks over medium high heat.When finished, drain the bacon on a paper towel, and reserve the grease.
2. Sprinkle rabbit with salt, and coat with 1/3 c flour. Brown the rabbit in the bacon grease. Remove the rabbit and set aside. Take out all but 2 tbs of the bacon grease.
3. Add the garlic and green onions to the skillet, cook until soft.
4. Add 1c dry wine, 1c water, and bouillon. Stir together and wait until a boil.
5. Stir in preserves, pepper, and the bay leaf and rosemary. Then add in the rabbit and bacon.
6. Heat to boiling, then reduce heat to low. Cover and let simmer between 30 minutes – 1 hour (depending on how big your chunks are).
7. Remove bay leaf and discard. Stir lime juice into skillet with cooking liquid.
8. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat.
9. Finally, stir in thyme and serve.
I served this on top of rosemary bread and a medium wheat beer (homebrewed of course)!