Sweet and Sour Hasenpfeffer
Indulge in the rich, old-world flavors of Sweet and Sour Hasenpfeffer, a hearty German rabbit stew that beautifully balances tangy and sweet notes. This traditional recipe begins with a flavorful marinade of white vinegar, aromatic spices, and fresh vegetables, which tenderizes the rabbit and infuses it with depth. Slowly simmered in a velvety sauce of dry red wine, brown sugar, and raisins, the dish achieves a perfect harmony of savory and sweet. The tender, fall-off-the-bone rabbit pairs exquisitely with buttery noodles, creamy mashed potatoes, or crusty bread, making it a memorable centerpiece for any meal. With its combination of slow-cooking techniques and vibrant ingredients, this Sweet and Sour Hasenpfeffer is a timeless dish that stands out for its bold, comforting flavors.
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Recipe Information
Ingredients
- 2 lbs rabbit (cut into serving pieces)
- 1.5 cups white vinegar
- 1.5 cups water
- 1 yellow onion (sliced)
- 1 carrot (sliced)
- 2 bay leaves
- 5 whole cloves
- 10 black peppercorns
- 1 tsp salt
- 2 tbsp vegetable oil or lard
- 2 tbsp all-purpose flour
- 3 tbsp brown sugar
- 1 cup dry red wine
- 0.5 cup raisins
- 2 tbsp parsley (chopped, for garnish)
Instructions
In a large non-reactive bowl, combine vinegar, water, sliced onion, carrot, bay leaves, cloves, peppercorns, and salt to create the marinade.
Place the rabbit pieces into the marinade, ensuring they are fully submerged. Cover and refrigerate for 24-48 hours, turning the pieces occasionally.
Remove the rabbit from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil or lard over medium heat. Brown the rabbit pieces on all sides, working in batches if necessary. Remove the browned rabbit and set aside.
Stir the flour into the pot and cook for 1-2 minutes to create a roux. Gradually whisk in the reserved marinade and bring to a simmer.
Add the browned rabbit pieces back to the pot, along with the brown sugar, red wine, and raisins. Stir well to combine.
Cover the pot and simmer over low heat for 1.5-2 hours, or until the rabbit meat is tender and easily pulls away from the bone. Stir occasionally and ensure the liquid does not reduce too much; add water or stock as needed.
Taste the sauce and adjust the seasoning, adding additional salt or sugar if necessary.
Serve the Sweet and Sour Hasenpfeffer hot, garnished with chopped parsley. Pair with buttered noodles, mashed potatoes, or crusty bread for a satisfying meal.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 24.5 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1197 mg | 25% | |
*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.
