Hasenpfeffer (German Rabbit Stew)
Nothing beats a rich and comforting stew when the weather turns cold outside. Hasenpfeffer, or German Rabbit Stew, is a deliciously flavoursome meal made from tender red wine marinated rabbit. Serve this traditional German dish with plenty of mashed potatoes and braised red cabbage. Guten Appetit!
Nutrition Facts
Ingredients
Instructions
MARINATE THE RABBIT: Place rabbit in a large bowl or dish big enough to hold all the pieces. Mix together all marinade ingredients, then pour over the rabbit. Cover with plastic wrap, then marinate in the fridge for 24-48 hours.
PREPARE: When ready to cook, remove the pieces of rabbit from the marinade, then strain the marinade through a fine sieve, reserving both the liquid and the onions.
BROWN THE RABBIT: Heat 2 tablespoons of the butter in a wide, heavy-based saucepan, casserole or Dutch oven. Pat the rabbit dry with paper towels, then fry the rabbit in batches in the hot butter, taking care to get plenty of colour on the rabbit pieces; it should be a beautiful golden brown. Remove from the pan and set aside.
COOK VEGETABLES: Add the remaining butter to the pan, along with the reserved onions, carrot, parsnip, celery root and bacon. Cook for 3 minutes until the vegetables begin to soften, then add the flour to the pan, stir well to coat, then cook for 2 minutes.
ADD LIQUID: Deglaze the pan by adding 250ml (1 cup) of the reserved marinade and stirring well, scraping up any brown bits on the bottom of the pan. Add the vegetable stock and rosemary, then return rabbit pieces and any resting liquid to the pan, tucking the pieces in snugly, in one layer if possible and as much under the liquid as possible.
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Sweetening the gravy: It is common in this sort of dish to sweeten and flavour the gravy with gingerbread. If you'd like to try this (it is delicious!), crumble 2-3 Specula's/Biscoff cookies into the cup of reserved marinade before adding it to the pan. You could also try adding a splash of maple syrup or similar.
Pepper: It's not traditional, but I like to add loads of pepper to this dish. I crush peppercorns in a mortar and pestle and sprinkle them, but this step is up to your personal tastes.
Frequently Asked Questions
Q: Can I freeze Rabbit Stew?
A: Yes! Stews freeze brilliantly and are even more tender the second time around.
Q: Can I make this recipe without alcohol?
A: You could use an alcohol-free red wine in the marinade and omit the brandy from the recipe.
Q: Can I leave the rabbit in the marinade for longer or less time than stated in the recipe?
A: Yes, though it will be best between 48 and 72 hours. The long soak in the marinade both flavours and tenderises the rabbit meat.
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Reviews from the Original Source
Found your recipe after moving to a Scottish island that is teeming with wild rabbits! I don’t like to waste anything hence my recipe search. I also brew my own red wine and grow vegetables so this is a particularly cheap meal to make. I usually do enough for 6 portions at a time as it freezes beautifully. We eat this at least once a week now.
Thank you for this fabulous recipe!
I made this recipe on Sunday evening and just loved it!! Our granddaughter raised rabbits for 4-H and the county fair, and I requested a couple. These were nearly 2lb rabbits, so I only used one. Served with Mashed Red Potatoes and Braided Red Cabbage!! Delicious!!
Yes, I did marinate it for 48 hours!!
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