Entrée: Germany – Hasenpfeffer (Rabbit Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 12 hrs

Total 13 hrs 45 min

Ingredients

1 whole rabbit (2–3 lb / 900–1350 g), jointed
1 cup (240 ml) red wine
1 / 2 cup (120 ml) apple cider vinegar or wine vinegar
1 onion, sliced
2 bay leaves
6 whole juniper berries, crushed
6 whole black peppercorns
Salt to taste
3 tbsp (45 g) butter or lard
2 tbsp (15 g) flour (for thickening)
1 cup (240 ml) beef or chicken stock
1–2 tbsp (15–30 g) brown sugar or molasses (optional, to balance acidity)
2 tbsp (30 ml) sour cream (optional, for finishing)

Instructions

1. Combine red wine, vinegar, sliced onion, bay leaves, juniper and peppercorns in a bowl; add rabbit pieces, cover and marinate in the fridge overnight (8–24 hours).
2. Remove rabbit from marinade (reserve marinade) and pat dry; season with salt.
3. Heat butter or lard in a heavy pot and brown rabbit pieces on all sides; set aside.
4. Sauté the onions from the marinade in the pot until softened; add flour and cook briefly to brown.
5. Pour in reserved marinade and stock, scraping up browned bits; add rabbit back in.
6. Simmer gently, covered, 1–1.5 hours until very tender; stir in brown sugar if desired.
7. Remove rabbit to a platter; if desired, whisk in sour cream to the sauce, adjust seasoning, and pour over rabbit.

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