Hasenpfeffer
This traditional German stew features rabbit meat marinated in a flavorful mixture of wine, vinegar, and aromatics, then slowly braised until tender. It's a rich and hearty dish perfect for a comforting meal.
An original recipe by Forkin
- Total time
- 1 day 2 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 845 kcal
Allergen information: may contain celery, gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 kgrabbit, cut into 4-5 cm pieces
- 2 tbspolive oil
- 2 pcsyellow onion, chopped
- 2 pcscarrot, peeled and chopped
- 2 pcscelery stalk, chopped
- 2 tbspall-purpose flour
- 480 mlchicken broth
- 1 tbspdijon mustard
marinade
- 240 mlred wine
- 120 mlred wine vinegar
- 1 pcsyellow onion, sliced
- 3 clovegarlic, minced
- 2 pcsbay leaf
- 6 pcsjuniper berry, lightly crushed
- 0.5 tspblack peppercorn
- 3 gfresh thyme
- 1 tspsalt
garnish
- 2 tbspfresh parsley, chopped
Equipment
tongs · large bowl · dutch oven · knife · cutting board · whisk
The method
Step by step
- 1
Place the rabbit pieces in a large, non-reactive bowl or container.
About 2 min
Cook’s note: Ensure the container is large enough to hold all ingredients and the rabbit is submerged.
- 2
In a separate bowl, whisk together the red wine, red wine vinegar, sliced onion, minced garlic, bay leaves, juniper berries, black peppercorns, thyme, and salt to create the marinade.
About 3 min
- 3
Pour the marinade over the rabbit, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours, turning occasionally.
About 5 min
Cook’s note: Marinating for longer allows the flavors to deepen and tenderize the meat.
- 4
When ready to cook, remove the rabbit from the marinade, reserving the marinade. Pat the rabbit pieces dry with paper towels.
About 5 min
Cook’s note: Drying the rabbit helps achieve a better sear.
- 5
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 6
Working in batches if necessary, brown the rabbit pieces on all sides until golden. Remove the browned rabbit and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot, as this can steam the meat instead of browning it.
- 7
Add the chopped yellow onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened.
About 7 min
- 8
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
About 2 min
- 9
Pour in the reserved marinade, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.
About 5 min
- 10
Stir in the chicken broth and Dijon mustard. Return the browned rabbit to the pot.
About 2 min
- 11
Bring the stew to a gentle simmer, then reduce the heat to low, cover, and braise for 1.5 to 2 hours, or until the rabbit is very tender.
About 2 hr
Cook’s note: The rabbit should be fork-tender and easily pull from the bone.
- 12
Taste and adjust seasoning as needed.
About 1 min
- 13
Serve hot, garnished with fresh parsley.
About 1 min
Cook’s note: Traditionally served with spaetzle, mashed potatoes, or crusty bread.
Per serving
Nutrition
- Calories
- 845kcal
- Protein
- 93.7g
- Carbs
- 20.4g
- Fat
- 37.5g
- Fibre
- 3.6g
- Sugar
- 7.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Hasenpfeffer in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.
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