Print

German Rabbit Stew Hasenpfeffer Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/german-rabbit-stew-hasenpfeffer-recipe/