"And once, when [Lucullus] was dining alone, and a modest repast of one course had been prepared for him, he was angry, and summoned the servant who had the matter in charge. The servant said that he did not suppose, since there were no guests, that he wanted anything very costly.
‘What sayest thou?’ said the master, ‘didst thou not know that to-day Lucullus dines with Lucullus?'"


Sunday, November 18, 2018

Hasenpfeffer - German Rabbit Stew



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Serves 4
  • 3 lbs. rabbit or hare 
  • 1/3 cup flour
  • 1/2 cup shallots finely chopped
  • 1 cup red wine
  • 1 tbsp chicken stock 
  • 10 crushed black peppercorns
  • 2 tsp lemon juice 
  • 1/2 tsp salt 
  • 1/2 sliced bacon
  • 1 garlic clove finely chopped 
  • 1 cup water
  • 1 bay leaf


Fry the bacon in a Dutch oven over medium heat until crisp.


Place the crisp bacon aside and pat dry.

Wash and dry rabbit.

Cut rabbit into pieces.

Lightly coat rabbit with flour.

Fry rabbit in bacon grease.

Brown the rabbit, leaving no raw pink flesh exposed.

Remove rabbit and set aside.

Finely chop shallot and garlic.

Fry shallot and garlic in bacon grease.

Add rabbit, bacon, wine, water, thyme, bay leaf, and chicken stock. Cover and simmer for 1.5 hours until rabbit is tender. After simmering, remove rabbit and de-bone. Serve rabbit meat and sauce over potatoes. 

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