German Rabbit Stew Hasenpfeffer Recipe
Traditional German Hasenpfeffer is a flavorful rabbit stew marinated in red wine and aromatic herbs, then slow-simmered with bacon, onions, and garlic to create a rich and tender dish. Perfect for those who enjoy rustic, hearty meals with a depth of savory and tangy flavors.
- Prep Time: 20 minutes plus 1-3 days marinating
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes plus marinating time
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: German
- Diet: Halal
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
- 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
- Marinate the Rabbit: In a large bowl or container, combine red wine, water, bay leaves, rosemary, thyme, crushed juniper berries, black peppercorns, and salt. Add the rabbit pieces, ensuring they are fully submerged. Cover and refrigerate for 1 to 3 days, turning occasionally. Use 3 days for older or wild rabbits, 24 hours for young rabbits.
- Remove and Dredge: Remove rabbit pieces from marinade and pat dry. Strain marinade and reserve 1 cup. Discard the rest. Sprinkle rabbit with salt and black pepper, then lightly coat with ½ cup all-purpose flour, shaking off excess.
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook diced bacon until crisp. Remove bacon with slotted spoon, leaving fat in pot.
- Brown the Rabbit: Increase heat to medium-high. Add floured rabbit pieces to pot and brown on all sides. Remove and set aside.
- Sauté Onions and Garlic: Add diced onions to pot and cook until softened and translucent (5-7 minutes). Add minced garlic and cook 1-2 minutes, stirring frequently. Add extra fat if necessary.
- Make the Roux: Sprinkle 2 tablespoons of flour over onions and garlic, stirring constantly. Cook 2-3 minutes until flour is lightly browned.
- Add Liquids: Stir in tomato paste. Gradually whisk in beef or chicken stock, reserved 1 cup of marinade, and red wine vinegar to avoid lumps.
- Add Rabbit and Herbs: Return rabbit and bacon to pot. Add bay leaves, rosemary, thyme, and season with salt and pepper.
- Simmer the Stew: Bring to a boil, reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until rabbit is tender and flavors meld.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Remove bay leaves and herb sprigs. Garnish with freshly chopped parsley. Serve hot with boiled potatoes, egg noodles, or spaetzle.
Notes
- Marinating for longer with older or wild rabbit is essential for tenderizing and flavor enhancement.
- Reserve some marinade for the stew; discard the rest for safety.
- Browning the rabbit well adds depth of flavor.
- Use either beef or chicken stock based on preference.
- This stew pairs traditionally with spaetzle, egg noodles, or boiled potatoes.
- Remove herb sprigs and bay leaves before serving to avoid unpleasant texture.
Keywords: German rabbit stew, Hasenpfeffer recipe, marinated rabbit, traditional German stew, rabbit stew with red wine
