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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!