Name: German Rabbit Stew Hasenpfeffer Recipe
Prep time: PT-491236H28M24S
Cook time: 1 h 45 min
Total time: PT-491236H28M24S
Cuisine: German
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; ¼ cup red wine vinegar; ½ 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)

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Introduction

Hasenpfeffer is a traditional German rabbit stew renowned for its rich, tangy flavor and tender meat. Marinated in red wine and aromatic herbs, this comforting dish brings rustic charm to your dinner table. Perfect for a cozy meal with family or friends.

A white plate holds a rich brown stew with tender pieces of meat, showing a visible chicken leg with bone and soft meat being lifted by a silver fork on the left side. The thick sauce fills the bottom of the plate, covered with finely chopped fresh green herbs scattered on top and around the meat. The plate is set on a rough beige cloth with a white marbled surface beneath, and in the background, there is a wooden bowl filled with white salt and some sprigs of rosemary lying nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rabbit cut into serving pieces and salted
For the Marinade:

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

For the Stew:

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
¼ cup red wine vinegar
½ 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

Step 1: Prepare the marinade by combining red wine, water, bay leaves, rosemary, thyme, crushed juniper berries, black peppercorns, and salt in a large bowl or container.
Step 2: Add the salted rabbit pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 1 to 3 days, turning occasionally. Older or wild rabbit should marinate for 3 days; young rabbit for 24 hours.
Step 3: Remove the rabbit from the marinade and pat dry. Strain and reserve 1 cup of the marinade; discard the rest.
Step 4: Season the rabbit with salt and black pepper, then lightly dredge in ½ cup flour, shaking off excess.
Step 5: In a large pot or Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
Step 6: Increase heat to medium-high and brown the floured rabbit pieces on all sides. Remove and set aside.
Step 7: Add diced onions to the pot and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook another 1-2 minutes. Add extra fat if needed.
Step 8: Sprinkle 2 tablespoons flour over onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes until lightly browned.
Step 9: Stir in tomato paste, then gradually add beef or chicken stock, reserved marinade, and red wine vinegar, stirring to avoid lumps.
Step 10: Return rabbit and bacon to the pot. Add bay leaves, rosemary, thyme, and season with salt and pepper.
Step 11: Bring to a boil, reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, until the rabbit is tender and flavors melded.
Step 12: Taste and adjust seasoning if necessary. Remove bay leaves and herb sprigs.
Step 13: Serve hot, garnished with chopped parsley. Enjoy with boiled potatoes, egg noodles, or spaetzle.

Tips & Variations

For a deeper flavor, marinate the rabbit for the full 3 days, especially if using older meat.
Substitute juniper berries with crushed allspice if unavailable.
Use chicken stock for a lighter stew, beef stock for a richer taste.
Add mushrooms to the stew for additional earthiness.

Storage

Store leftover Hasenpfeffer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the meat. This stew also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two stewed rabbit legs sit in gray shallow white plates, each leg covered in a thick brown sauce with visible bits of onions and mushrooms beneath. Both plates have the sauce surrounding the meat, with bright green chopped parsley sprinkled on top for a fresh color contrast. The dishes rest on cream and brown cloth napkins over a dark wooden table. A small wooden bowl filled with coarse salt is placed nearby for seasoning. The scene is lit warmly to highlight the rich texture and colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of rabbit?

Yes, you can substitute rabbit with chicken thighs or pork shoulder for a similar stew, though cooking times may vary.

Do I have to marinate the rabbit overnight?

Marinating is key for tenderizing the meat and developing flavor. If short on time, marinate for at least 24 hours, but longer (up to 3 days) yields the best results.