Cretan Rabbit Stew Recipes

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

CRETAN RABBIT STEW

Steps:

• Heat half the oil in a skillet or wok, add the rabbit, and saute over high heat until browned. Drain and place in a 5-to-6-quart heat-proof casserole. Season the rabbit with salt and pepper.
• Add the onions to the skillet, and saute over medium high heat until they start to brown. Add the garlic, and continue to saute until the onions and garlic are well browned. Add the skillet's contents to the casserole.
• Scatter the peppercorns, allspice, bay leaves and cumin in the casserole. Pour in the wine and the vinegar. Place the tomatoes on top, then the orange wedges. Pour remaining olive oil over the oranges. Cover, bring to a boil, reduce heat and simmer slowly about 45 minutes, until the rabbit and onions are tender.
• Transfer to a serving platter, arranging the rabbit in the middle and surrounding it with onions. Reheat the sauce in the casserole and check seasonings. Add the parsley. Cook for a few minutes to reduce the sauce slightly, remove bay leaves and spoon some of the sauce over the rabbit and onions.