The main reason I made this dish was because the hubby asked for it and because Bugs Bunny talked about it. Which if you watch the episode has nothing to do with the recipe shown. LOL
Hubby quite liked this and said it reminded him alot of rouladen and really liked the gravy.
Hasenpfeffer (German Rabbit Stew)
Ingredients
Rabbit Marinade
- 1 c water
- 1 c red wine
- 1 c apple cider vinegar
- 1 tbsp salt
- 4 strands rosemary stripped off strand
- 1 tbsp juniper berries crushed in mortar and pestal
- 1 tsp dried green peppercorns crushed in mortar and pestal
- 1 tbsp crack black peppercorns
- 4 bay leaves
- 6 cloves
- 1 tsp dried thyme
- 2 green onions chopped
- 1 rabbit pieces
Cooking
- 2 to 3 cups chopped onion
- 1/4 cup sour cream
- Butter or bacon fat I used some leftover bacon fat I had
Instructions
- Make a dredge of approximately 1/2 cup flour mixed with 2 teaspoons of black pepper, in a large ziploc bag.
- Take the rabbit out of the marinade and pat dry. (Don't throw away the marinade!)
- Dredge each piece and knockoff excess flour.
- Strain the marinade into a bowl or large measuring cup.
- In a large dutch oven, melt down the bacon fat.
- Brown the rabbit pieces in batches, removing and setting aside.
- Add onion to pot and cook until soft and just turning golden brown.
- Return the browned rabbit to the pot.
- Add the strained stock/marinade and bring to a light simmer.
- Put lid on the pot and bake for a 2-3 hours at 325F.
- Remove the rabbit from the pot.
- Add the sour cream to the pot and whisk to mix.
- Serve rabbit with gravy!
If you like this recipe, please share!
HASENPFEFFER (GERMAN RABBIT STEW)