Best 3 Hasenpfeffer Rabbit Stew Recipes

Journey into the culinary delights of Hasenpfeffer, a classic German rabbit stew that captures the essence of rustic charm. This traditional dish, originating in the heart of Europe, has captivated taste buds for centuries with its rich, savory flavors and heartwarming aroma. Embark on a gastronomic adventure as we delve into the secrets of preparing Hasenpfeffer, exploring variations that range from the classic red wine-braised version to lighter, modern interpretations. Discover the art of selecting the perfect rabbit, marinating it in aromatic herbs and spices, and stewing it to tender perfection. Along the way, gather insights into the fascinating history and cultural significance of Hasenpfeffer. Our comprehensive guide will equip you with all the knowledge and techniques needed to create this delectable dish, whether you're a seasoned chef or a home cook seeking new culinary horizons.

Let's cook with our recipes!

HASENFEFFER (SOUR RABBIT STEW)

Hasenfeffer (Sour Rabbit Stew) image

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

Ingredients

2 ¾ cups red wine vinegar
3 cups water
1 ½ tablespoons white sugar
8 whole cloves
1 medium onion, thinly sliced
5 stalks celery, chopped
1 lemon, thinly sliced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 tablespoon salt
1 teaspoon pickling spice
1 teaspoon ground black pepper
1 cup all-purpose flour
1 (2 1/2 pound) rabbit, cleaned and cut into pieces
3 tablespoons vegetable oil

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

Hasenpfeffer image

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

Ingredients

1 large onion, sliced
3 cups white vinegar
3 cups water
1 tablespoon pickling spice
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
8 whole cloves
1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
1/4 cup all-purpose flour
2 to 3 tablespoons butter
1 cup sour cream

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 :

BEST BRAISED RABBIT

Best Braised Rabbit image

This recipe comes up annually during Oktoberfest at our house. We love it. It is true German comfort food hunter style! Based on a recipe from Bernard Clayton's Cooking Across America. He says, "If wild rabbits are not at hand, try domestic ones. Either way, delicious, especially when served with potato pancakes, rye bread, and beer." It calls for a 5-quart roaster or flameproof casserole with tight-fitting lid; I use my Dutch oven.

Provided by mersaydees

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 slices bacon, finely chopped
2 rabbits, wild if possible, otherwise domestic
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 cup flour
1/2 cup onion, finely chopped
3/4 cup red wine vinegar
1 cup chicken stock, preferably homemade
1 bay leaf

Steps:

Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
Cut the rabbit into serving pieces. Cut away and discard the belly meat.
Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
Preheat the oven to 325°F.
Heat the reserved bacon fat in the pan over high heat until it sputters.
Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.

Nutrition Facts : Calories 490.5, Fat 24.2, SaturatedFat 7.5, Cholesterol 153.3, Sodium 518.8, Carbohydrate 11, Fiber 0.5, Sugar 1.2, Protein 53.3

Tips:

To choose the best rabbit meat, look for a plump and firm carcass with a pale pink color. Avoid any rabbit with a grayish or yellow tint.
Before cooking, soak the rabbit meat in cold water or buttermilk for several hours to remove any gamy flavor.
To prevent the rabbit meat from drying out, brown it well in a hot pan before braising or stewing.
Use a flavorful braising liquid, such as red wine, chicken stock, or beer, to add depth of flavor to the stew.
Add plenty of vegetables to the stew, such as carrots, celery, onions, and potatoes, for a hearty and nutritious meal.
Serve the hasenpfeffer with mashed potatoes, egg noodles, or dumplings for a complete and satisfying meal.

Conclusion:

Hasenpfeffer is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are a seasoned cook or a beginner, you can easily make this classic German stew at home. With its tender rabbit meat, flavorful sauce, and hearty vegetables, hasenpfeffer is sure to become a favorite in your household. So next time you are looking for a new and exciting dish to try, give hasenpfeffer a try. You won't be disappointed!