Best 3 Hasenpfeffer Recipes
Indulge in the rich culinary heritage of Germany with Hasenpfeffer, a classic and flavorful dish that has captivated taste buds for centuries. This traditional stew showcases the tender and succulent meat of rabbit, braised to perfection in a symphony of aromatic spices, tangy vinegar, and hearty red wine. Embark on a culinary journey as we present a collection of Hasenpfeffer recipes that capture the essence of this beloved dish, each with its unique twist on the timeless classic. From traditional German Hasenpfeffer to modern interpretations with a twist, these recipes will guide you through the art of creating a dish that is both comforting and elegant. Whether you prefer a robust and savory stew or a lighter, more delicate variation, our curated selection of recipes ensures that every palate will find its perfect match. So, prepare to tantalize your taste buds and immerse yourself in the delightful world of Hasenpfeffer, a dish that truly embodies the spirit of German culinary tradition.
Here are our top 3 tried and tested recipes!
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
Steps:
- Sprinkle the rabbit meat with salt. Coat with the 1/3 cup of flour, shaking off the excess. Fry the bacon in a Dutch oven over medium heat until crisp, then remove the bacon and drain on paper towels. Brown a few pieces of the rabbit in the hot bacon fat, and then remove the browned pieces. Repeat with remaining rabbit until done. Remove all but 2 tablespoons fat from the pan. Cook and stir the shallots and garlic in the hot fat in the Dutch oven until the shallots are tender - usually about 4 minutes. Stir in the wine, the 1 cup of water and the instant chicken bouillon, and heat to boiling. Stir in the jelly, peppercorns, bay leaf, rosemary and thyme. Return the rabbit meat and bacon to the Dutch oven. Heat again to boiling, then reduce heat. Cover and simmer until the rabbit is tender - usually about 1-1/2 hours. Remove the bay leaf and discard it. Place the rabbit on a warm platter, and keep it warm while preparing the gravy. Stir lemon juice into the liquid that remains in the Dutch oven. Shake the 3 tablespoons of water and the 2 tablespoons of flour in a covered jar. Stir the flour mixture into the drippings in the pan, and make a gravy which you'll use to cover the rabbit meat when served on a warm plate.
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 heavy pot or Dutch oven with a tight-fitting lid to braise the rabbit meat. This will help to keep the meat moist and tender.
- Brown the rabbit meat in batches before braising. This will help to develop flavor and color.
- Use a variety of vegetables in the braising liquid, such as carrots, celery, onions, and garlic. This will add flavor and depth to the dish.
- Add a splash of red wine or vinegar to the braising liquid. This will help to tenderize the meat and add a bit of acidity.
- Season the braising liquid with salt, pepper, and your favorite herbs and spices. This will help to create a flavorful dish.
- Cook the rabbit meat until it is fall-off-the-bone tender. This may take several hours, so be patient.
- Serve the hasenpfeffer with mashed potatoes, egg noodles, or spaetzle.
Conclusion:
Hasenpfeffer is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give hasenpfeffer a try. You won't be disappointed!
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