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Hasenpfeffer

A traditional hare stew marinated in red wine and spices, perfect for cozy family gatherings.
Print Recipe
Prep Time 3 hours
Cook Time 2 hours
Total Time 5 hours
Servings: 4 servings
Course: Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 750 ml dry red wine Use high-quality wine for best flavor.
  • 120 ml red wine vinegar
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 8-10 juniper berries, crushed
  • 3 bay leaves
  • 4 whole cloves
  • 6 whole pimento peppers
Main Ingredients
  • 1.5 kg rabbit, cut into pieces High-quality meat preferred.
  • 2 tablespoons neutral oil
  • 40 g plain gingerbread, crushed For thickening the sauce.
  • Salt to taste

Method
 

Preparation
  1. In a large bowl, combine red wine, red wine vinegar, chopped vegetables, and spices. Stir well.
  2. Add the rabbit pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 48 to 72 hours, turning daily.
  3. After marinating, remove the rabbit, pat dry, and strain the marinade, keeping the liquid and vegetables separate.
Cooking
  1. In a Dutch oven, heat neutral oil over medium heat. Brown rabbit pieces for 4 to 5 minutes on each side.
  2. Add reserved vegetables to the pot and sauté for 5 to 7 minutes.
  3. Return the rabbit to the pot and pour the strained marinade over. Bring to a simmer, then reduce heat to low, cover, and braise for 90 to 120 minutes.
  4. In the last 20 minutes, stir in crushed gingerbread and season with salt to taste.
Serving
  1. Allow the dish to rest for 10 to 15 minutes before serving.

Notes

Pairs well with creamy mashed potatoes or spaetzle. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for about 3 months.