A traditional German dish, Sour Rabbit Stew, also known as Hasenfeffer, is a savory and tangy stew made with marinated rabbit. This hearty stew is perfect for a cozy meal and brings a unique flavor to your table.
Preparation time
30min
Cooking time
1h 30min
Ingredients
4 Servings
- 2 bay leaf
- 30 g butter
- 2 carrot
- 2 stalks celery
- 5 cloves
- 30 g flour
- 3 cloves garlic
- 5 juniper berries
- 2 onion
- pepper
- 10 peppercorns
- 1.5 kg rabbit
- salt
- 250 ml vinegar
- 500 ml water
- 250 ml wine
Directions
Step 1
Marinate the rabbit pieces in red wine vinegar, water, red wine, bay leaves, peppercorns, cloves, and juniper berries for 24 hours in the refrigerator.
Step 2
Remove the rabbit from the marinade and pat dry. Reserve the marinade.
Step 3
In a large pot, melt the butter over medium heat and brown the rabbit pieces on all sides.
Step 4
Remove the rabbit from the pot and set aside.
Step 5
Add the chopped onions, minced garlic, sliced carrots, and chopped celery to the pot and cook until softened.
Step 6
Sprinkle the flour over the vegetables and stir well to coat.
Step 7
Gradually add the reserved marinade to the pot, stirring continuously to avoid lumps.
Step 8
Return the rabbit pieces to the pot and bring to a boil.
Step 9
Reduce the heat and let it simmer for about 90 minutes or until the rabbit is tender.
Step 10
Season with salt and pepper to taste before serving.