Hasenpfeffer Stew
A German rabbit stew: rabbit marinated in red wine with juniper and herbs, browned in bacon fat and simmered in a tangy red wine vinegar gravy.
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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
The prep time includes 24 hours of marinating for a young rabbit; an older or wild rabbit or a hare marinates for 3 days. Most of the marinade and some of the dredging flour are discarded, so the nutrition is an estimate on the high side.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 17.2gProtein: 40.1gFat: 7.2gSodium: 686mgFiber: 1.6gSugar: 2.8g
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