German-Style Hasenpfeffer

Hasenpfeffer is a classic German dish featuring rabbit braised in a savory-sweet sauce enriched with vinegar, bacon, and cream. The meat becomes incredibly tender, absorbing the deep flavors of garlic, bay leaf, and cloves. Earthy mushrooms and sweet carrots add texture and balance to the tangy broth. This comforting stew is perfect for a hearty dinner, traditionally served with soft dumplings or wide noodles to soak up the delicious sauce. Its a rustic yet elegant meal that highlights the delicate flavor of rabbit in a rich, warming preparation.

Cooking Method: Braising

Cuisine: German

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 201.5

Dietary: Gluten-free

Description

Hasenpfeffer is a classic German dish featuring rabbit braised in a savory-sweet sauce enriched with vinegar, bacon, and cream. The meat becomes incredibly tender, absorbing the deep flavors of garlic, bay leaf, and cloves. Earthy mushrooms and sweet carrots add texture and balance to the tangy broth. This comforting stew is perfect for a hearty dinner, traditionally served with soft dumplings or wide noodles to soak up the delicious sauce. Its a rustic yet elegant meal that highlights the delicate flavor of rabbit in a rich, warming preparation.

Ingredients

1 Rabbit, cut into pieces
2 tablespoon Vegetable oil
1 Bay Leaf, crumbled
1 Garlic Clove, chopped
1 Spice Clove
2 tablespoon Bacon, diced
2 Small Carrots, chopped
1/2 cup Mushrooms, sliced (optional)
1/2 cup Vinegar
1 1/2 cup Water
1 cup Sour cream or evaporated milk

Directions

1
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2
Add diced bacon and cook until crisp and rendered, about 5 minutes.
3
Add chopped carrots, mushrooms (if using), garlic, crumbled bay leaf, and spice cloves to the pot. Saut for 2-3 minutes until fragrant.
4
Add rabbit pieces to the pot and sear on all sides until browned, about 5-7 minutes.
5
In a small bowl, mix vinegar with water. Pour this mixture over the rabbit and vegetables.
6
Bring the liquid to a boil, then reduce heat to low. Cover the pot and simmer gently for 45-60 minutes, or until the rabbit is tender and falling off the bone.
7
Remove the lid and let the sauce reduce slightly if desired.
8
Remove from heat. Stir in sour cream or evaporated milk until smooth and heated through. Do not boil after adding dairy.
9
Serve hot immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 201.5kcal

% Daily Value *
Total Fat 12.7g20%
Saturated Fat 2.5g13%
Cholesterol 3.4mg2%
Sodium 160.6mg7%
Total Carbohydrate 22.9g8%
Dietary Fiber 7.6g31%
Sugars 1.9g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve traditionally with soft German dumplings (Kndel) or wide egg noodles to soak up the sauce.

If the sauce is too tangy, add a teaspoon of sugar to balance the acidity.

Ensure the rabbit is fully cooked; the internal temperature should reach at least 165F (74C).

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Keywords: rabbit, hasenpfeffer, german, braised, vinegar, bacon, mushrooms, cream, stew, carrots, garlic, bay leaf, cloves, tender, tangy, rustic, dinner, meat, traditional

Read it online: https://www.chefs-mate.com/recipe/german-style-hasenpfeffer/