Prep Time: 20 minutes | Cook Time: 90 minutes
- 1 rabbit, cleaned and cut into 8 pieces (About 3 lbs)
- 3 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 cup red wine vinegar
- 1 cup dry red wine
- 1 cup water
- 1 tbs salt
- 1 tbs cracked black peppercorns
- 2 bay leaves
- 1 sprig Thyme (or 1 tsp dried)
- 1 sprig rosemary (or 1 tsp dried)
- 1 tbs juniper berries, crushed
- 2 cloves
- 4 allspice berries, crushed
- 1/3 lb bacon
- 1-2 shallots, diced
- 1/4 cup sour cream
- Flour, to dredge
- Salt and pepper, if desired
Bring all the marinade ingredients, except the rabbit, to a boil then let cool to room temperature. Place the rabbit in a large storage container with a lid, then pour the cooled marinade over it. Refridgerate for at least 4 hours, up to 24 hours.
Remove the rabbit from the marinade and pat dry with paper towels. Keep the marinade. Season the rabbit with salt and pepper, if desired. Dredge in the flour then set aside.
In a large pot or Dutch oven, cook the bacon over medium-high heat until the fat has rendered, about 3-4 minutes.
Add shallots and sauté until softened and translucent, about 5 minutes. Remove the bacon and shallots, and set aside.
If necessary, add more oil to the pot, but only enough to brown the rabbit pieces. Working to avoid crowding, brown the rabbit on all sides, then remove from pot and set aside.
Pour marinade into the pot and bring to a simmer. Return the rabbit to the pot and bring to a boil. Lower the heat to low and simmer, covered, until the meat is ready to fall off the bone, about 1 to 1 1/2 hours (a bit longer if using wild meat).
Remove the rabbit to a serving dish, then strain the sauce of the solids. Stir in the bacon, shallots, and sour cream.
Serve over roasted potatoes or spätzle, and enjoy!