Hasenpfeffer
Dive into the hearty, Old World flavors of Hasenpfeffer, a traditional German rabbit stew that’s perfect for cozy dinners or special occasions. This dish starts with tender rabbit pieces marinated overnight in a fragrant blend of red wine, vinegar, juniper berries, and aromatic vegetables, ensuring maximum flavor infusion. After a slow simmer alongside a rich broth, the stew is finished with a touch of sour cream, creating a velvety sauce that’s both tangy and savory. Garnished with fresh parsley and served with spaetzle, potatoes, or crusty bread, Hasenpfeffer offers a comforting, rustic experience steeped in European culinary tradition. Perfect for game meat enthusiasts or anyone craving a unique recipe, this dish combines bold flavors with a touch of elegance.
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Recipe Information
Ingredients
- 4 pounds rabbit, cut into pieces
- 2 cups dry red wine
- 1 cup white vinegar
- 2 cups water
- 1 medium yellow onion, sliced
- 2 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 leaves bay leaves
- 1 teaspoon whole black peppercorns
- 10 berries juniper berries (optional)
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon sugar
- 1.5 cups beef or chicken stock
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine red wine, white vinegar, water, sliced onion, carrots, celery, minced garlic, bay leaves, whole peppercorns, and juniper berries (if using).
Add the rabbit pieces to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 12 hours or overnight, turning the rabbit occasionally.
Remove the rabbit from the marinade and pat the pieces dry with paper towels. Reserve the marinade by straining the liquid into a bowl and discarding the solids.
Sprinkle the rabbit pieces lightly with salt and pepper. Dredge them in flour, shaking off excess.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Brown the rabbit pieces on all sides, working in batches if necessary, then remove them and set aside.
Add the reserved marinade liquid to the pot, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the sugar and stock, then return the rabbit pieces to the pot. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the rabbit is tender.
Once the rabbit is cooked, remove the pieces from the pot and set them aside on a serving platter.
Whisk the sour cream into the pot to create a creamy sauce. Simmer gently for about 5 minutes, adjusting seasoning with more salt and pepper as needed.
Pour the sauce over the rabbit and garnish with chopped parsley. Serve hot with spaetzle, potatoes, or crusty bread.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.3 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
