Hasenpfeffer
A classic German stew featuring tender, marinated rabbit in a tangy, aromatic sauce. Slow-cooked with bacon, onions, and a blend of traditional spices like juniper and cloves, this rich and savory dish is the epitome of comfort food. Perfect served over Spätzle or potato dumplings to soak up every drop of the delicious gravy.
For 4 servings
4 steps. 120 minutes total.
- 1
Step 1
- a.Marinate the Rabbit (1-3 Days)
- b.In a large non-reactive bowl (glass, ceramic, or stainless steel), combine the red wine vinegar, water, sliced onions, bay leaves, whole peppercorns, cloves, and crushed juniper berries.
- c.Add the rabbit pieces to the marinade, pressing them down to ensure they are fully submerged.
- d.Cover the bowl tightly and refrigerate for at least 24 hours and up to 3 days. Turn the pieces once a day. This extended marination is crucial for tenderizing the meat and developing the stew's signature tangy flavor.
- 2
Step 2
- a.Prepare and Brown the Rabbit (20 minutes)
- b.Remove the rabbit pieces from the marinade. Using a slotted spoon, remove the onions and set them aside. Strain the remaining marinade liquid through a fine-mesh sieve into a separate bowl and reserve it. Discard the whole spices.
- c.Pat the rabbit pieces completely dry with paper towels. This is essential for achieving a good sear.
- d.In a shallow dish, whisk together 2 tablespoons of the all-purpose flour, kosher salt, and ground black pepper. Lightly dredge each piece of rabbit in the seasoned flour, shaking off any excess.
- e.In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Set the crispy bacon aside for garnish.
- f.Increase the heat to medium-high. Working in batches to avoid overcrowding, add the rabbit pieces to the hot bacon fat and brown well on all sides, about 3-4 minutes per side. Transfer the browned rabbit to a plate.
- 3
Step 3
- a.Build and Simmer the Stew (1.5 - 2 hours)
- b.Reduce the heat to medium. Add the reserved onions from the marinade to the pot and cook until softened and lightly browned, about 5-7 minutes.
- c.Return the browned rabbit pieces to the pot. Pour in 2 cups of the reserved strained marinade and 1 cup of beef broth. Add the optional brown sugar to balance the acidity.
- d.Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the rabbit is very tender and easily pulls away from the bone.
- 4
Step 4
- a.Finish the Gravy and Serve (10 minutes)
- b.Carefully remove the cooked rabbit pieces from the pot and arrange them on a warm serving platter.
- c.In a small bowl, whisk the remaining 2 tablespoons of flour with 1/4 cup of cold water to create a smooth slurry. Increase the heat under the pot to medium, and slowly whisk the slurry into the simmering liquid. Cook, stirring constantly, for 2-3 minutes until the gravy has thickened.
- d.Remove the pot from the heat. Let it cool for a minute. Place the room-temperature sour cream in a small bowl and whisk in a ladleful of the hot gravy to temper it. Pour this mixture back into the pot and stir until smooth and creamy. Do not return the pot to the heat or the sauce may curdle.
- e.Taste the gravy and adjust seasoning with salt and pepper if needed. Pour the finished gravy over the rabbit pieces. Garnish with the reserved crispy bacon and fresh parsley. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not skip the multi-day marination. It's the most important step for tender, flavorful meat.
- 2Using a non-reactive bowl like glass or ceramic for marinating is crucial, as the acidic vinegar can react with metal bowls (like aluminum or copper) and impart a metallic taste.
- 3Patting the rabbit completely dry before dredging in flour is the secret to a crispy, golden-brown crust that adds immense flavor.
- 4To prevent the sour cream from curdling, ensure it's at room temperature and temper it by mixing in a little hot gravy before adding it to the pot off the heat.
- 5Hasenpfeffer tastes even better the next day as the flavors meld. Reheat gently on the stovetop, being careful not to boil the sauce.
Adapt it for your goals.
Different Meat
If rabbit is unavailable, this recipe works wonderfully with chicken thighs (reduce simmer time to 45-60 minutes) or 3 lbs of pork shoulder cut into 2-inch cubes (simmer time will be similar, 2-2.5 hours).
Vegetable AdditionVegetable Addition
For a heartier stew, add 2 sliced carrots and 2 chopped celery stalks to the pot along with the onions to soften before adding the liquid.
Traditional ThickenerTraditional Thickener
For a classic German touch, omit the flour slurry and sour cream. Instead, thicken the sauce at the end by stirring in 3-4 crushed gingersnap cookies (Lebkuchen). This adds a unique sweet and spicy flavor.
Why this is on our healthy list.
Lean Protein Powerhouse
Rabbit meat is an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
Rich in B Vitamins
This dish provides a significant amount of B vitamins, particularly Vitamin B12 and Niacin (B3), from the rabbit meat. These vitamins are essential for energy production, nervous system function, and maintaining healthy skin.
Frequently asked questions
A typical serving of this Hasenpfeffer contains approximately 620-680 calories, depending on the fat content of the bacon and sour cream used. It is a rich and hearty dish.