Best 4 Hassenpfeffer Marinated Rabbit Stew Recipes
Journey into the world of flavors with our delectable Hassenpfeffer: Marinated Rabbit Stew, a culinary masterpiece that captures the essence of traditional German cuisine. This dish, often referred to as "Hunter's Stew," is a testament to the ingenuity of using rabbit meat to create a rich and savory stew that will tantalize your taste buds.
As you explore the depths of this article, you'll be guided through two exceptional recipes that showcase the versatility of Hassenpfeffer. The first recipe, "Classic Hassenpfeffer: A Symphony of Savors," takes you on a culinary journey with its succulent rabbit meat marinated in a flavorful blend of red wine, juniper berries, and aromatic spices. The result is a tender and juicy stew that embodies the spirit of rustic German cooking.
The second recipe, "Modern Twist on Hassenpfeffer: A Culinary Adventure," invites you to explore a contemporary interpretation of the classic stew. This recipe introduces a medley of fresh vegetables, including carrots, celery, and onions, creating a vibrant and colorful dish that is sure to impress even the most discerning palate.
Whether you prefer the traditional or the modern approach, both recipes will guide you step-by-step, ensuring a delightful culinary experience. So, gather your ingredients, sharpen your knives, and embark on a culinary adventure that will transport you to the heart of Germany with every bite.
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 (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
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 :
HASSENPFEFFER (MARINATED RABBIT STEW)
My grandpa came to this country from a little town in Bavaria, Germany in the 1920's. He brought so many custom's with him and I cherish them all. He was an avid hunter and this was one of his recipes. Growing up this was one of those annual meals with the whole family. Wild rabbit is the best, but it can be made with tame....
Provided by Cheryl Starker
Categories Wild Game
Time 1h
Number Of Ingredients 14
Steps:
- 1. Cut rabbit into serving size pieces. Put into deep bowl and cover with a mixture of red wine vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices and 1/4 teaspoon pepper. Cover and put into the refrigerator for 2-3 days to marinate. Turn the rabbit often.
- 2. Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Toss out the contents left in the strainer.
- 3. Coat the rabbit pieces evenly by shaking 2 or 3 at a time in a paper or plastic bag containing a mixture of 1/3 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
- 4. Heat 3 tablespoons of shortening in a Dutch oven or heavy sauce pot.
- 5. Add the rabbit pieces and brown slowly. Remove from heat. Gradually add 2 cups of the reserved marinade. Cover and simmer 45 minutes to an hour until the meat is tender.
- 6. Add 1/4 cup of flour to 1/2 cup of the reserved marinade. Blend well. Pour 1/2 of this flour mixture into cooking liquid, stirring constantly. Bring to a boil. Gradually add only what is needed of the remaining flour mixture for desired consistency. Bring to a boil after each addition. After the final addition, reduce to medium heat and cook 3 to 5 minutes.
- 7. Serve rabbit with the gravy. This is good with oven roasted potatoes and onions and cooked cabbage.
Tips:
- Selecting the Right Rabbit: Choose a young rabbit (less than 6 months old) for the most tender meat.
- Marinating the Rabbit: Marinate the rabbit overnight or for at least 8 hours to infuse flavor and tenderize the meat.
- Browning the Rabbit: Brown the rabbit pieces in batches to avoid overcrowding the pan and ensure even cooking.
- Deglazing the Pot: Use white wine or vinegar to deglaze the pot after browning the rabbit. This will dissolve the browned bits and add depth of flavor to the stew.
- Adding Vegetables: Add a variety of vegetables to the stew for added flavor and nutrition. Common choices include carrots, celery, onions, and potatoes.
- Spices and Herbs: Experiment with different spices and herbs to taste. Common choices include paprika, thyme, bay leaves, and juniper berries.
- Cooking Time: Simmer the stew for at least 1 hour or until the rabbit meat is fall-off-the-bone tender.
- Serving Suggestions: Serve the stew with boiled potatoes, dumplings, or egg noodles.
Conclusion:
Hassenpfeffer is a classic German dish that combines the flavors of marinated rabbit, vegetables, and spices. By following these tips, you can create a delicious and authentic hassenpfeffer stew that will impress your friends and family. Remember to choose a young rabbit, marinate it overnight, brown it in batches, and deglaze the pot to build flavor. Experiment with different spices and herbs to find your perfect combination, and simmer the stew until the meat is fall-off-the-bone tender. Serve with boiled potatoes, dumplings, or egg noodles for a hearty and satisfying meal.
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