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Authentic Hasenpfeffer Recipe with marinated rabbit in red wine gravy.

Hasenpfeffer

A comforting and tangy traditional German rabbit stew that is marinated in wine and vinegar, slow-cooked for tender meat and rich flavors.
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Prep Time 4 hours
Cook Time 2 hours
Total Time 6 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 whole rabbit, cut into pieces (about 2.5 to 3.5 pounds)
  • 2 cups dry red wine Traditional choice
  • 1/3 cup red wine vinegar
  • 1 large onion, sliced
  • 1-2 carrots, sliced
  • 1-2 stalks celery, sliced
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 6-10 juniper berries (optional) Very traditional
  • 1 teaspoon whole peppercorns
  • 2 cloves (optional)
  • 1 teaspoon salt, to taste Start with this amount
For Cooking
  • 1/3 cup flour, for dredging
  • 3-4 ounces bacon or pancetta, chopped
  • 1-2 tablespoons oil or butter, if needed
  • 1-2 cups broth (chicken or beef) Your choice
  • 1 teaspoon sugar or jam (optional) To mellow the tang

Method
 

Preparation
  1. Marinate the rabbit: In a large bowl or zip bag, combine rabbit pieces, wine, vinegar, onion, carrots, celery, garlic, bay leaves, and spices. Cover and chill, preferably overnight.
  2. Separate and dry: Remove rabbit from marinade, pat dry, and strain the marinade, reserving liquid and veggies.
Cooking
  1. Brown the bacon: In a heavy pot, cook bacon until crisp, then remove and set aside.
  2. Dredge and brown the rabbit: Lightly salt the rabbit, dust with flour, and brown in batches, avoiding crowding the pot.
  3. Soften the marinated veggies: Add strained veggies to the pot, cooking for a few minutes and scraping up the browned bits.
  4. Simmer: Return the reserved marinade and 1 cup broth to the pot. Add the bacon back. Bring to a gentle simmer, cover, and cook for 1.5 to 2 hours until rabbit is tender.
  5. Finish the sauce: Adjust seasoning with sugar or broth as needed for thickness or sharpness.

Notes

For best flavor, marinate overnight. This stew pairs well with potatoes or buttered noodles and a crunchy salad.