Recipes from Germany and Austria :: German and Austrian Main Dish Poultry
Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories per pound than almost any other meat.
1 rabbit, cut into 8 serving pieces
1 1/2 (one and one-half) c. flour
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper
2 Tbsp. unsalted butter
1/4 c. brandy
1 Tbsp. plus 1 tsp. currant jam or jelly
1/2 c. sour cream
Begin preparation 24 hours in advance of serving time. Make marinade. After removing rabbit pieces from marinade, lightly pat them dry with paper towels. Reserve the marinade. Combine flour, salt and pepper in a paper bag. Put the rabbit pieces in the bag, and dredge them in the seasoned flour. Heat butter in a skillet, and brown the rabbit pieces. Pour the marinade over them, and simmer over med.-low heat for about 1 hour, or until the meat is tender and cooked through.
With tongs or a slotted spoon, remove rabbit pieces from the pan, and place them on a serving platter. Keep the meat warm while finishing the sauce.
Pour pan drippings through a sieve, pressing on the solids to release as much flavor as possible. Discard the solids. Reheat drippings, reducing them over high heat, if necessary, to make about 1 c. sauce. Add brandy and jam to the sauce, stirring until the jam is melted. Remove the sauce from the heat, and stir in the sour cream. Taste; add more salt and pepper if you like, and pour the sauce over the rabbit pieces.
Serve immediately.
Marinade
3/4 c. red wine vinegar
1/2 c. dry red wine
3/4 c. unsalted chicken stock
1 med. onion, chopped
2 celery ribs, chopped
2 Tbsp. pickling spice
1 bay leaf
1/2 tsp. salt
1 tsp. freshly-ground black pepper
6 juniper berries, bruised
Combine all ingredients, and pour marinade over the rabbit pieces in a nonreactive bowl. Cover the bowl, and refrigerate the rabbit pieces for 24 hours.
Remove the rabbit pieces from the marinade, and lightly pat them dry with paper towels.
