Hasenpfeffer stew is a traditional German rabbit stew. The rabbit is marinated in red wine with juniper berries, peppercorns, bay, rosemary and thyme, then dredged in flour, browned in bacon fat and simmered slowly in a dark, tangy gravy of stock, wine and red wine vinegar. The meat turns tender enough to pull from the bone, and the sauce is rich, peppery and a little sharp. It takes planning, because the rabbit marinates for a full day, but the cooking itself is simple, steady work in one pot.
How to make hasenpfeffer stew: Marinate rabbit pieces in red wine, water, herbs, juniper and peppercorns in the refrigerator for 24 hours. Pat the rabbit dry and save 1 cup of the strained marinade. Flour the rabbit and brown it in bacon fat. Soften onions and garlic, stir in flour and tomato paste, then add stock, the saved marinade and red wine vinegar. Simmer, covered, 1 1/2 to 2 hours, until tender.
Why You’ll Love It
- Deep flavor. Wine, bacon, juniper and herbs in one gravy.
- Tender meat. A long marinade and a slow simmer.
- One pot. Everything after the marinade happens in a Dutch oven.
- Make-ahead by nature. The first step is done the day before.
- A real occasion dish. Something different for a cold-weather Sunday.
Ingredient Notes
Rabbit. One, cut into serving pieces. A young, farmed rabbit is the easiest to find and the most tender.
Red wine. Two cups, for the marinade. A dry red you would drink is fine.
Juniper berries and peppercorns. Five juniper berries and a teaspoon of black peppercorns, both crushed. They give the stew its name and its peppery edge.
Herbs. Bay leaves, fresh rosemary and fresh thyme, used twice: once in the marinade and once in the pot. A teaspoon of the dried herb can stand in for each fresh one.
Bacon. Four slices, finely diced. Its fat browns the rabbit.
Onions and garlic. Two large onions and 3 cloves.
Flour. A 1/2 cup to dredge the meat and 2 tablespoons to thicken the gravy.
Stock. Two cups of beef or chicken stock.
Red wine vinegar. A 1/4 cup. It goes into the stew, not the marinade.
Tomato paste. One tablespoon, for color and depth.
Ingredients
For the marinade
- 1 rabbit, cut into serving pieces
- 2 cups red wine
- 2 cups water
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 5 juniper berries, crushed
- 1 teaspoon black peppercorns, crushed
For the pot
- 1 teaspoon salt
- 4 slices bacon, finely diced
- 2 large onions, finely diced
- 3 cloves garlic, minced
- 2 cups beef or chicken stock
- 1/4 cup red wine vinegar
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons all-purpose flour, for the roux
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Hasenpfeffer Stew
1. Marinate the rabbit. Combine the red wine, water, the marinade herbs, the crushed juniper berries and the crushed peppercorns in a large bowl or container. Submerge the rabbit pieces, cover and refrigerate for 24 hours, turning the pieces now and then.
2. Reserve the wine marinade. Remove the rabbit and pat it dry. Strain and reserve 1 cup of the marinade. Discard the rest.
3. Dredge and cook the bacon. Season the rabbit with salt and pepper, then lightly coat it in the 1/2 cup of flour, shaking off the excess. In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove it with a slotted spoon, leaving the fat in the pot.
4. Brown the rabbit. Increase the heat to medium-high. Brown the rabbit pieces on all sides in the bacon fat, then remove them from the pot.
5. Cook the aromatics and roux. Cook the onions in the pot until softened and translucent, about 5 to 7 minutes. Add the garlic and cook for another 1 to 2 minutes. Stir in the 2 tablespoons of flour and cook, stirring, for about 2 to 3 minutes, until lightly browned.
6. Build the stew. Stir in the tomato paste. Gradually stir in the stock, the reserved cup of marinade and the red wine vinegar. Return the rabbit and bacon to the pot and add the second set of herbs. Season with salt and pepper to taste.
7. Simmer and serve. Bring to a boil, reduce the heat to low and cover. Simmer gently for about 1 1/2 to 2 hours, until the rabbit is tender. Remove the bay leaves and herb sprigs, then garnish with chopped parsley.
From Marinade to Stew: What Goes Where
The step that confuses people is the handoff between the marinade and the pot. Not all of the marinade is used, and the vinegar is not where you might expect it.
| Item | What happens to it |
|---|---|
| The rabbit | Marinates in the refrigerator, then is patted dry, floured and browned |
| The marinade liquid | Strained. One cup is saved for the stew and the remainder is thrown away |
| The marinade herbs and spices | Strained out and discarded |
| Red wine vinegar | Added to the pot with the stock. It is not part of the marinade here |
| Fresh bay, rosemary and thyme | A new set goes into the pot for the simmer |
How long does the rabbit marinate?
For a young rabbit, 24 hours. An older rabbit, a wild rabbit or a hare is tougher and stronger in flavor, and it gets 3 days. Either way, the bowl stays covered in the refrigerator the whole time.
When does the vinegar go in?
In step 6, with the stock and the saved cup of marinade. Other hasenpfeffer methods put vinegar in the marinade. Do not do both, or the stew will be far too sour.
Tips for Success
Why pat the rabbit dry?
Wet meat will not hold the flour or brown well. Dry it thoroughly with paper towels.
Why brown in batches?
A crowded pot steams the meat. Give the pieces room, and the flour coating turns golden and flavors the gravy.
How do I know it is done?
The rabbit is tender and pulls easily from the bone. Start checking at the shorter end of the simmering time.
How gentle should the simmer be?
Very gentle, with only a few bubbles. Hard boiling makes lean meat tough and stringy.
What kind of red wine?
The recipe does not name one. Use a dry red that you like to drink.
Storage and Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers. They keep for 3 to 4 days in the fridge or 3 to 4 months in the freezer. Thaw in the refrigerator. Reheat on the stove until the stew comes to a boil and reaches 165°F.
What to Serve With It
Boiled potatoes, egg noodles or spaetzle are the classic sides, and all three are good for catching the gravy. For more stews, try the Instant Pot beef stew, the cowboy stew or the slow cooker poor man chicken stew. For easy weeknight pots, there are the slow cooker 4-ingredient Mulligan stew, the slow cooker 3-ingredient beef stew noodles and the slow cooker poor man’s stew.
Frequently Asked Questions
How long does the rabbit marinate, and how much marinade goes into the stew?
A young rabbit marinates for 24 hours. One cup of the strained marinade goes into the pot.
When does the red wine vinegar go in?
When you build the stew, along with the stock.
What type of red wine is best for stew?
A dry red is the usual choice. Use one you would be happy to drink.
What can I serve with rabbit stew?
Boiled potatoes, egg noodles or spaetzle.
Final Notes
I start the marinade the evening before, so the rabbit is ready for the pot the next afternoon. If you make it, leave a comment to tell me how it turned out or ask a question.
Hasenpfeffer Stew
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Ingredients
- 1 rabbit cut into serving pieces
- 2 cups red wine for the marinade; reserve 1 cup of the finished marinade for the stew
- 2 cups water for the marinade
- 2 bay leaves for the marinade
- 1 sprig fresh rosemary for the marinade; or 1 teaspoon dried rosemary
- 2 sprigs fresh thyme for the marinade; or 1 teaspoon dried thyme
- 5 juniper berries whole, crushed
- 1 teaspoon black peppercorns crushed
- 1 teaspoon salt
- 4 slices bacon finely diced
- 2 large onions finely diced
- 3 cloves garlic minced
- 2 cups beef or chicken stock
- 1/4 cup red wine vinegar added to the stew, not the marinade
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons all-purpose flour for the roux
- 1 tablespoon tomato paste
- 2 bay leaves for the stew
- 1 sprig fresh rosemary for the stew; or 1 teaspoon dried rosemary
- 2 sprigs fresh thyme for the stew; or 1 teaspoon dried thyme
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Combine the red wine, water, the marinade herbs, the crushed juniper berries and the crushed peppercorns in a large bowl or container. Submerge the rabbit pieces, cover and refrigerate for 24 hours, turning the pieces now and then.
- Remove the rabbit and pat it dry. Strain and reserve 1 cup of the marinade. Discard the rest.
- Season the rabbit with salt and pepper, then lightly coat it in the 1/2 cup of flour, shaking off the excess. In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove it with a slotted spoon, leaving the fat in the pot.
- Increase the heat to medium-high. Brown the rabbit pieces on all sides in the bacon fat, then remove them from the pot.
- Cook the onions in the pot until softened and translucent, about 5 to 7 minutes. Add the garlic and cook for another 1 to 2 minutes. Stir in the 2 tablespoons of flour and cook, stirring, for about 2 to 3 minutes, until lightly browned.
- Stir in the tomato paste. Gradually stir in the stock, the reserved cup of marinade and the red wine vinegar. Return the rabbit and bacon to the pot and add the second set of herbs. Season with salt and pepper to taste.
- Bring to a boil, reduce the heat to low and cover. Simmer gently for about 1 1/2 to 2 hours, until the rabbit is tender. Remove the bay leaves and herb sprigs, then garnish with chopped parsley.
Notes
Nutrition
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