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Hasenpfeffer #2

Hasenpfeffer #2 recipe image
Hasenpfeffer is a traditional German specialty featuring tender rabbit braised in a robust mixture of dry red wine and cider vinegar, infused with pickling spices and bay leaf. The meat is first marinated for several days to ensure it becomes incredibly tender and absorbs the deep, aromatic flavors of the marinade. After browning in butter, the rabbit simmers slowly until fork-tender, then finishes with a velvety sauce enriched with sour cream. This dish offers a perfect balance of tangy acidity and savory richness, making it an elegant yet comforting choice for special family dinners or autumn gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 501.4
Description
Hasenpfeffer is a traditional German specialty featuring tender rabbit braised in a robust mixture of dry red wine and cider vinegar, infused with pickling spices and bay leaf. The meat is first marinated for several days to ensure it becomes incredibly tender and absorbs the deep, aromatic flavors of the marinade. After browning in butter, the rabbit simmers slowly until fork-tender, then finishes with a velvety sauce enriched with sour cream. This dish offers a perfect balance of tangy acidity and savory richness, making it an elegant yet comforting choice for special family dinners or autumn gatherings.
Ingredients
  • Rabbit
  • Dry red wine
  • Cider vinegar
  • Salt; optional
  • Freshly ground black pepper
  • Onions; chopped
  • Mixed pickling spice
  • Flour
  • Butter
  • Onions; thinly sliced
  • Sugar
  • Sour cream
Directions
  1. 1
    Cut the rabbit into serving-sized pieces.
  2. 2
    Wash the pieces, scrape if necessary, and soak in salted cold water for 1 hour.
  3. 3
    Drain the rabbit and pat dry with paper towels.
  4. 4
    In a glass or ceramic bowl, combine the dry red wine, cider vinegar, salt, pepper, bay leaf, chopped onions, and mixed pickling spice.
  5. 5
    Place the rabbit pieces in the marinade, ensuring they are fully submerged.
  6. 6
    Cover and refrigerate for 3 days, turning the pieces occasionally to ensure even marination.
  7. 7
    Remove the rabbit from the refrigerator and drain well; strain the marinade and reserve it.
  8. 8
    Pat the rabbit pieces dry again and lightly coat them in flour.
  9. 9
    Melt the butter in a Dutch oven or heavy skillet over medium heat.
  10. 10
    Brown the flour-coated rabbit pieces and the thinly sliced onions in the butter until golden.
  11. 11
    Pour off excess fat if necessary, then add the sugar and 1 1/2 cups of the reserved marinade to the pot.
  12. 12
    Cover the pot and simmer over low heat for 1 1/2 hours, or until the rabbit is tender.
  13. 13
    Turn the pieces occasionally during cooking, adding more marinade if the liquid reduces too much.
  14. 14
    Taste the sauce and adjust seasoning with salt and pepper if needed.
  15. 15
    Just before serving, stir the sour cream into the hot gravy until smooth and heated through.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 501.4kcal
% Daily Value *
Total Fat 20.3g32%
Saturated Fat 11.6g58%
Cholesterol 48.1mg17%
Sodium 9867.3mg412%
Total Carbohydrate 61.7g21%
Dietary Fiber 9.0g36%
Sugars 13.3g
Protein 6.9g14%

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

Keywords: german, rabbit, braised, marinated, red wine, vinegar, sour cream, pickling spice, comfort food, game, dinner, traditional, slow cooked, meat, onions, bay leaf, hasenpfeffer, autumn, winter, stew
Read it online: https://www.chefs-mate.com/recipe/hasenpfeffer-2/