Hassenpfeffer Pickled Rabbit
Hassenpfeffer Pickled Rabbit is a traditional German-inspired delicacy that combines the bold, tangy flavors of a spiced pickling marinade with the rich, tender meat of slow-cooked rabbit. This recipe transforms a whole rabbit into a dish bursting with depth, thanks to an overnight soak in a vibrant mixture of red wine, white vinegar, juniper berries, cloves, and fresh herbs. After marination, the rabbit is seared to golden perfection and simmered with softened vegetables and savory stock, resulting in a hearty stew with perfectly balanced acidity and warmth. Ideal served alongside buttered noodles, potatoes, or crusty bread, this comforting and flavorful dish is a must-try for adventurous food lovers seeking to explore rustic European cuisine. With its unique ingredients and slow-cooking technique, Hassenpfeffer Pickled Rabbit promises a rewarding culinary experience that will transport your taste buds straight to the heart of Germany.
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Recipe Information
Ingredients
- 1 whole (about 3-4 pounds, cut into serving pieces) rabbit
- 2 cups white vinegar
- 2 cups dry red wine
- 1 cup water
- 1 large (sliced) yellow onion
- 2 (sliced into rounds) carrots
- 2 (sliced) celery stalks
- 4 cloves (minced) garlic
- 2 bay leaves
- 1 tablespoon peppercorns
- 1 tablespoon (crushed) juniper berries
- 0.25 teaspoon ground cloves
- 1 tablespoon (chopped) fresh thyme
- 0.5 cup flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 cups chicken or beef stock
- 1 teaspoon sugar
Instructions
Cut the rabbit into serving-sized pieces and rinse thoroughly under cold water. Pat dry with paper towels.
In a large non-reactive container or zip-top bag, combine vinegar, red wine, water, onion, carrots, celery, garlic, bay leaves, peppercorns, juniper berries, ground cloves, and thyme. Mix well to create the pickling marinade.
Submerge the rabbit pieces fully in the marinade. Cover the container or seal the bag, then refrigerate for 8-12 hours (or overnight). Turn the rabbit pieces occasionally to ensure even marination.
After marination, remove the rabbit from the marinade and pat it dry with paper towels. Strain the marinade, reserving both the liquid and the vegetables separately.
In a shallow dish, combine flour, salt, and pepper. Dredge each piece of rabbit in the flour mixture, shaking off excess flour.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Working in batches, sear the rabbit pieces until golden brown on all sides. Remove and set aside.
Add the reserved vegetables from the marinade to the pot and sauté for 5-7 minutes until softened and lightly caramelized.
Pour the reserved pickling liquid into the pot and bring it to a simmer. Let cook for 10 minutes to blend the flavors.
Return the browned rabbit pieces to the pot and add the chicken or beef stock. Sprinkle in the sugar to balance the acidity. Stir gently to combine.
Cover the pot with a lid, reduce the heat to low, and simmer for 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded together.
Serve hot, garnished with fresh thyme if desired, alongside buttered noodles, potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1666 mg | 35% | |
*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.
