Hasenpfeffer is a traditional German rabbit stew, characterized by its tangy, rich flavor. It is perfect for a hearty meal, combining marinated rabbit with onions, garlic, and spices, slowly cooked to tender perfection.
Preparation time
30min
Cooking time
2h
Ingredients
4 Servings
- 2 bay leaves
- 480 ml beef broth
- 5 g black pepper
- 60 g butter
- 3 cloves
- 60 g flour
- 3 garlic cloves
- 2 onions
- 10 g parsley
- 1 rabbit
- 240 ml red wine
- 5 g salt
- 30 g sugar
- 480 ml water
- 240 ml white vinegar
Directions
Step 1
Combine the vinegar, water, sugar, salt, pepper, cloves, and bay leaves in a large pot. Bring to a boil, then let cool.
Step 2
Place the rabbit pieces in a large bowl and pour the cooled marinade over them. Cover and refrigerate for 1-2 days.
Step 3
Remove the rabbit from the marinade and pat dry. Reserve the marinade.
Step 4
Dredge the rabbit pieces in flour, shaking off any excess.
Step 5
In a large skillet, melt the butter over medium heat. Brown the rabbit pieces on all sides.
Step 6
Transfer the browned rabbit pieces to a large pot.
Step 7
Add the onions and garlic to the skillet and cook until softened. Transfer to the pot with the rabbit.
Step 8
Pour the reserved marinade, beef broth, and red wine into the pot. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until the rabbit is tender.
Step 9
Remove the rabbit pieces from the pot. Strain the sauce and return it to the pot.
Step 10
Simmer the sauce until it thickens to your desired consistency.
Step 11
Return the rabbit to the pot to warm through. Garnish with chopped parsley before serving.