Hassenpfeffer - Final Presentation

After the sauce thinkens and the meat is ready to come off the bone, it is time to put some lightly cooked fettucine-style egg noodles into a bowl and top with the rabbit and some extra sauce.

Hassenpfeffer - Part 3

After browning the onions and pancetta, it is time to attack the rabbit. Brown the meat in the oil at the bottom of the pot. Once browned, it is in with the remaining brine solution and a little more wine to bring the liquid up to level of the meat. Reduce the heat and simmer away.

Hasenpfeffer - Part 2

After some overnight love in the brine, it is time for the knife. Legs first with a sharp knife and a little twist of the hip. Shoulders next - no joint to impede. Back straps with a careful cut along the bone and then manual extraction. Finish up the flap and ribs with poultry shears. Back in the brine!

More to come.

Hasenpfeffer - Part 1

The beginning.

This evening, we boiled up 750ml of Monini Chiante Red Wine vinager and one bottle of Furque 3 Cepas Mendoza 2006 with 3 tablespoons of Penzey's pickling spices, 1 tablespoon ground cloves, and 1 tablespoon ceylon cinammon. After this mixture was cooled to near room temperature, we poured it over our three thawed rabbits, still whole.