Rabbit Hasenpfeffer

Hasenpfeffer is a traditional German rabbit dish made by first marinating the rabbit and then braising it with other vegetables in a stew. This recipe is usually a crowd pleaser and a good cold-weather meal!

Ingredients
2 dressed rabbits (about 2 pounds each), cut into quarters
2 cups red wine (choose a wine you would also like to drink)
1 cup water
2-3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning or Herb de Provence
10 whole peppercorns
1/2 cup flour, seasoned with salt and pepper
4-6 slices bacon
1 cup sliced mushrooms
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped carrot
1 cup dry red wine
salt and pepper to taste
1/2 cup sour cream

Directions
In a large glass bowl combine marinade ingredients: red wine, water, garlic, Worcestershire sauce, herbs, and peppercorns. and add the rabbit pieces. Turn to coat, cover the bowl and refrigerate for 2 to 3 days, turning the rabbit every now and then.

When it is time to cook, remove the rabbit from the marinade. Discard the marinade. Coat the rabbit pieces lightly in the seasoned flour (this can be done in a zip lock bag or on a plate).

In a Dutch oven or braising pan, cook the bacon until just crisp and remove the bacon. Add rabbit pieces and brown on all sides. Remove rabbit with a slotted spoon to a plate.

Add mushrooms, onions, carrot, and garlic to the pan and sauté 3-5 minutes. Pour in 1 cup of red wine and gently scrape the bottom of the pan with a wooden spoon (deglaze the pan).

Add the rabbit back to the stew, along with the bacon broken into smaller pieces, and gently stir. Cover and simmer the stew over medium low heat for about 1 hour or place in the oven set to 300° Fahrenheit, cooking until the rabbit is tender and the meat separates from the bones. Stir in the sour cream at the end and serve the Hasenpfeffer over noodles. Serves about 4.

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