German Rabbit Stew Hasenpfeffer Recipe

Introduction

Hasenpfeffer is a traditional German rabbit stew that combines rich flavors from a wine marinade and aromatic herbs. This hearty dish is perfect for a cozy meal, featuring tender rabbit simmered slowly to develop deep, savory notes.

Ingredients

• 1 rabbit (cut into serving pieces and salted)
• 2 cups red wine
• 2 cups water
• 2 bay leaves
• 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 5 whole juniper berries (crushed)
• 1 teaspoon black peppercorns (crushed)
• 1 teaspoon salt
• 4 slices bacon (diced finely)
• 2 large onions (diced finely)
• 3 cloves garlic (minced)
• 2 cups beef or chicken stock
• 1 cup red wine (from the marinade)
• 1/4 cup red wine vinegar
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons flour (for roux)
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions

1. Step 1: Prepare the marinade by combining red wine, water, bay leaves, rosemary, thyme, crushed juniper berries, and crushed black peppercorns in a large bowl or container.
2. Step 2: Add the salted rabbit pieces to the marinade, making sure they are fully submerged. Cover and refrigerate for 1 to 3 days, turning occasionally. Use 3 days for older or wild rabbit, 24 hours for young rabbits.
3. Step 3: Remove the rabbit from the marinade and pat dry. Strain the marinade, reserving 1 cup and discarding the rest.
4. Step 4: Season the rabbit pieces with salt and black pepper, then lightly dredge them in 1/2 cup flour, shaking off excess.
5. Step 5: In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
6. Step 6: Increase heat to medium-high and brown the floured rabbit pieces on all sides. Remove and set aside.
7. Step 7: Add the diced onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently. Add a bit of fat or oil if needed.
8. Step 8: Sprinkle 2 tablespoons flour over the onions and garlic, stirring constantly to make a roux. Cook for 2-3 minutes until the flour lightly browns.
9. Step 9: Stir in tomato paste. Gradually add beef or chicken stock, reserved marinade, and red wine vinegar, stirring continuously to prevent lumps.
10. Step 10: Return rabbit pieces and bacon to the pot. Add bay leaves, rosemary, thyme, and season with salt and pepper to taste.
11. Step 11: Bring stew to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until rabbit is tender and flavors meld.
12. Step 12: Taste and adjust seasoning if needed. Remove bay leaves and herb sprigs.
13. Step 13: Serve hot, garnished with fresh parsley. Best enjoyed with boiled potatoes or egg noodles.

Tips & Variations

• For a richer flavor, use beef stock instead of chicken stock.
• If juniper berries are unavailable, substitute with crushed allspice for a similar aromatic touch.
• Marinating overnight is sufficient for young rabbits; longer marinating enhances flavor for older or wild rabbit.
• Serve with sides like spaetzle or hearty rye bread to soak up the delicious sauce.

Storage

Store leftover hasenpfeffer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce thickens too much. This stew can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of rabbit?

Yes, similar gamey meats like hare or even chicken can be used, but cooking times may vary. Rabbit is preferred for its distinct flavor and texture in hasenpfeffer.

Do I need to marinate the rabbit?

Marinating is essential to tenderize the meat and infuse it with the characteristic flavors of this traditional stew. Skipping this step may result in less tender and less flavorful meat.

German Rabbit Stew Hasenpfeffer Recipe

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Hasenpfeffer is a traditional German rabbit stew known for its rich, hearty flavors developed through marinating rabbit pieces in red wine and aromatic herbs, then slow simmering them in a flavorful sauce infused with bacon, onions, garlic, and juniper berries. This classic dish offers tender, succulent meat with a robust, tangy sauce, perfect for a comforting meal.

• Author: Isabella
• Prep Time: 10 minutes (plus 1-3 days marinating time)
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes (excluding marinating time)
• Yield: 4 to 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: German

Ingredients

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Rabbit and Marinade

• 1 rabbit (cut into serving pieces and salted)
• 2 cups red wine
• 2 cups water
• 2 bay leaves
• 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 5 whole juniper berries (crushed)
• 1 teaspoon black peppercorns (crushed)
• 1 teaspoon salt

Stew Ingredients

• 4 slices bacon (diced finely)
• 2 large onions (diced finely)
• 3 cloves garlic (minced)
• 2 cups beef or chicken stock
• 1 cup red wine (reserved from marinade)
• 1/4 cup red wine vinegar
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons flour (for roux)
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the Marinade: In a large bowl or container, combine the red wine, water, bay leaves, fresh rosemary, fresh thyme, juniper berries, and black peppercorns to create the marinade base.
2. Marinate the Rabbit: Submerge the salted rabbit pieces fully in the marinade, cover, and refrigerate for 1 to 3 days, turning occasionally. For older or wild rabbit, marinate for 3 days; for young rabbits, marinate 24 hours.
3. Remove and Prepare Rabbit: Take the rabbit out of the marinade and pat dry. Strain and reserve 1 cup of the marinade and discard the rest. Sprinkle salt and black pepper over the rabbit and lightly dredge in 1/2 cup all-purpose flour, shaking off excess.
4. Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon, leaving the bacon fat in the pot.
5. Brown the Rabbit: Increase heat to medium-high and brown the floured rabbit pieces on all sides in the bacon fat. Remove and set aside.
6. Sauté Onions and Garlic: In the same pot, cook diced onions over medium heat until soft and translucent, about 5-7 minutes. Add minced garlic and cook an additional 1-2 minutes, stirring frequently. Add extra fat if needed to prevent sticking.
7. Make the Roux: Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes until the flour is lightly browned.
8. Add Liquids: Stir in the tomato paste. Gradually add beef or chicken stock, reserved 1 cup of marinade, and red wine vinegar, stirring constantly to avoid lumps.
9. Add Rabbit and Herbs: Return browned rabbit pieces and cooked bacon to the pot. Add bay leaves, rosemary, thyme, and season with salt and pepper.
10. Simmer the Stew: Bring the mixture to a boil, reduce heat to low, cover, and let simmer gently for 1.5 to 2 hours until rabbit is tender and flavors meld.
11. Adjust Seasoning: Taste and add more salt or pepper as needed to enhance flavor.
12. Serve: Remove bay leaves and herb sprigs. Ladle the hasenpfeffer into bowls and garnish with freshly chopped parsley. Serve hot, ideally accompanied by boiled potatoes or egg noodles.

Notes

• Marinating is key for tenderizing the rabbit and infusing it with flavor; do not skip or shorten significantly.
• If using wild or older rabbit, the 3-day marinade time is essential for tenderness.
• Using bacon fat for browning and sautéing adds a rich depth to the dish.
• The juniper berries add a distinctive aroma typical of traditional German Hasenpfeffer.
• Ensure the stew simmers gently to avoid overcooking and toughening the rabbit meat.
• Serve with hearty sides like boiled potatoes, spaetzle, or egg noodles to complement the robust stew.

Keywords: Hasenpfeffer, German rabbit stew, rabbit recipe, traditional German stew, marinated rabbit, juniper berry stew