Hasenpfeffer (Spicy Braised Rabbit)
Description
Hasenpfeffer is a traditional German specialty that transforms tender rabbit into a deeply flavorful meal. The meat is slow-braised in a rich reduction of dry red wine, water, and aromatic herbs like rosemary and thyme. Crushed peppercorns provide a distinctive spicy kick, while currant jelly adds a subtle sweetness that balances the savory depth. This hearty dish results in fall-off-the-bone meat coated in a glossy, robust gravy. It pairs beautifully with potato dumplings, spaetzle, or red cabbage. Perfect for a cozy winter dinner or a special occasion where you want to serve something elegant yet rustic. The combination of gamey rabbit and fruity wine creates a complex, satisfying experience for adventurous eaters.Ingredients
Directions
-
Pat the thawed rabbit pieces dry and sprinkle evenly with salt.
-
Dredge the rabbit pieces in 1/3 cup of all-purpose flour, shaking off any excess.
-
Place a Dutch oven over medium heat and add the chopped bacon.
-
Fry the bacon until crisp, then remove it from the pot and drain on paper towels.
-
Brown the floured rabbit pieces in the hot bacon fat in batches, ensuring they are seared on all sides.
-
Remove the browned rabbit pieces and set aside with the bacon.
-
Pour out all but 2 tablespoons of the rendered fat from the Dutch oven.
-
Add the chopped shallots and garlic to the remaining fat and sauté until tender, about 4 minutes.
-
Pour in the dry red wine, 1 cup of water, and the instant chicken bouillon, scraping up any browned bits from the bottom of the pot.
-
Bring the liquid to a boil, then stir in the currant jelly, crushed peppercorns, bay leaf, rosemary, and thyme.
-
Return the browned rabbit and bacon to the Dutch oven.
-
Bring the mixture back to a boil, then reduce the heat to low.
-
Cover the pot and simmer gently for about 1 1/2 hours, or until the rabbit is fork-tender.
-
Remove the rabbit and bacon from the pot and place them on a warm platter; keep covered.
-
Discard the bay leaf from the sauce.
-
Stir the lemon juice into the remaining liquid in the Dutch oven.
-
In a small jar, shake together 3 tablespoons of water and 2 tablespoons of flour until smooth.
-
Stir the flour slurry into the simmering sauce to thicken it.
-
Continue to stir the sauce for 1 minute until thickened and glossy.
-
Serve the rabbit and bacon topped with the hot spicy gravy.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 1168kcal
- % Daily Value *
- Total Fat 34.4g53%
- Saturated Fat 9.9g50%
- Cholesterol 29.4mg10%
- Sodium 3472mg145%
- Total Carbohydrate 201.4g68%
- Dietary Fiber 68.5g274%
- Sugars 10.2g
- Protein 61.4g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
hasenpfeffer, braised rabbit, german cuisine, red wine sauce, peppercorn, currant jelly, game meat, comfort food, winter dinner, slow cooked, hearty meal, traditional recipe, spicy sauce, rosemary, thyme, bacon, dutch oven, classic european
