Best 3 Hasenfeffer Sour Rabbit Stew Recipes
**Hasenpfeffer: A Culinary Journey into Germany's Rich Game Meat Tradition**
Embark on a culinary adventure with Hasenpfeffer, a classic German dish that captures the essence of rustic charm and hearty flavors. Originating from the regions of Bavaria and Franconia, this traditional rabbit stew has stood the test of time, gracing tables with its unique blend of savory spices, tangy vinegar, and tender rabbit meat.
Our article delves into the intricacies of Hasenpfeffer, providing two distinct recipes that cater to different preferences. For those seeking an authentic experience, the traditional Hasenpfeffer recipe promises an explosion of flavors, featuring marinated rabbit simmered in a rich broth infused with red wine, vinegar, juniper berries, and aromatic spices.
Alternatively, the simplified Hasenpfeffer recipe offers a streamlined approach, utilizing readily available ingredients like chicken broth and apple cider vinegar, while maintaining the dish's signature tangy and aromatic profile.
Whether you're a seasoned cook or a culinary novice, our recipes guide you through the process with detailed instructions, ensuring a delectable outcome. Learn the art of preparing a flavorful marinade, the secrets of achieving tender rabbit meat, and the techniques for creating a rich and satisfying sauce.
As you explore the world of Hasenpfeffer, discover the fascinating origins and cultural significance of this beloved dish. From its humble beginnings as a peasant meal to its rise as a cherished culinary tradition, Hasenpfeffer embodies the heartiness and hospitality of German cuisine.
So, gather your ingredients, ignite your culinary curiosity, and prepare to savor the delights of Hasenpfeffer, a dish that promises to transport your taste buds to the heart of Germany's rich culinary heritage. Guten Appetit!
HASENFEFFER (SOUR RABBIT STEW)
Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!
Provided by NXNER
Categories Soups, Stews and Chili Recipes Stews
Time 10h15m
Yield 5
Number Of Ingredients 15
Steps:
- In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
- Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
- Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
- In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
- Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 39.6 g, Cholesterol 122.1 mg, Fat 20.7 g, Fiber 3.6 g, Protein 46.7 g, SaturatedFat 4.9 g, Sodium 1486.9 mg, Sugar 5.4 g
HASENPFEFFER
My husband is an avid hunter. Almost 55 years ago, his aunt gave us this hasenpfeffer recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. -Mary Calendine, Hiddenite, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. , Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. , Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.
Nutrition Facts :
HASENPFEFFER (RABBIT STEW)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
Tips:
- Use a Dutch oven or large pot with a tight-fitting lid to ensure the rabbit cooks evenly and the flavors meld together.
- Choose a succulent young rabbit for the most tender and flavorful stew.
- Sear the rabbit pieces in batches to prevent overcrowding and ensure they brown evenly.
- Don't be afraid to add more spices and herbs to the stew to suit your taste preferences.
- Simmer the stew for at least 1 hour, or until the rabbit meat is fall-off-the-bone tender.
- Serve the stew with boiled potatoes, mashed potatoes, or egg noodles for a hearty and satisfying meal.
Conclusion:
Hasenpfeffer, also known as sour rabbit stew, is a delectable German dish that combines the rich flavors of rabbit meat, red wine, vinegar, and spices. While it may seem like a complex recipe, it is relatively easy to prepare and can be enjoyed by people of all ages. Whether you are a seasoned cook or a beginner in the kitchen, this recipe provides detailed instructions and helpful tips to guide you through the process. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this classic German dish. Your taste buds will thank you for it!
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