📝 About This Recipe
Step into the heart of the Black Forest with this quintessential German game stew, where tender rabbit is slow-braised in a rich, velvety sauce of red wine and warming spices. The name literally translates to 'hare pepper,' a nod to the piquant, peppery finish that cuts through the deep, savory notes of smoked bacon and aromatic root vegetables. This is a soul-warming dish that transforms wild game into a sophisticated masterpiece, perfect for a cozy winter evening.
🥗 Ingredients
The Marinade
- 2 cups Dry Red Wine (preferably a Pinot Noir or Cabernet)
- 1/2 cup Red Wine Vinegar
- 1/2 cup Water
- 1 Yellow Onion (thinly sliced)
- 6-8 Juniper Berries (crushed)
- 4 Whole Cloves
- 2 Bay Leaves
- 1 teaspoon Whole Black Peppercorns (lightly cracked)
The Braise
- 3 pounds Rabbit (cleaned and cut into 6-8 serving pieces)
- 4 strips Thick-cut Bacon (diced into lardons)
- 1/2 cup All-purpose Flour (for dredging)
- 1 tablespoon Kosher Salt (plus more to taste)
- 1 tablespoon Freshly Ground Black Pepper (the 'pfeffer' in the name)
- 2 medium Carrots (diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1.5 cups Beef or Game Stock (low sodium)
- 3 sprigs Fresh Thyme
- 1 teaspoon Sugar (to balance the acidity)
The Finish
- 1/2 cup Sour Cream (at room temperature)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Red Currant Jelly (optional, for a traditional sweet-sour balance)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, combine all marinade ingredients (wine, vinegar, water, sliced onion, and spices). Submerge the rabbit pieces in the liquid, cover tightly, and refrigerate for at least 24 hours, or up to 48 hours for a deeper game flavor.
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2
Remove the rabbit from the marinade and pat each piece thoroughly dry with paper towels. Reserve the marinade liquid, but strain out and discard the solids.
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3
In a shallow dish, mix the flour with 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge each rabbit piece in the flour, shaking off any excess.
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4
In a large Dutch oven over medium heat, cook the diced bacon until crisp and the fat has rendered. Use a slotted spoon to remove the bacon bits and set them aside, leaving the fat in the pot.
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5
Increase the heat to medium-high. Working in batches to avoid crowding, brown the rabbit pieces in the bacon fat until golden brown on all sides (about 4-5 minutes per side). Transfer the rabbit to a plate.
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6
Add the carrots and leeks to the same pot. Sauté for 5-6 minutes until the vegetables begin to soften and pick up some color.
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7
Pour in 1 cup of the reserved marinade and use a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pot.
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8
Add the stock, sugar, remaining black pepper, thyme sprigs, and the browned bacon bits back into the pot. Bring the liquid to a gentle simmer.
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9
Nestle the rabbit pieces back into the pot, ensuring they are at least halfway submerged. Cover with a tight-fitting lid and reduce heat to low.
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10
Braise gently for 1.5 to 2 hours, or until the rabbit is fork-tender and nearly falling off the bone.
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11
Carefully remove the rabbit pieces to a warm platter. Discard the thyme sprigs. If the sauce is too thin, simmer uncovered for 5-10 minutes to reduce.
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12
In a small bowl, temper the sour cream by whisking in a few tablespoons of the hot sauce, then stir the mixture back into the Dutch oven along with the currant jelly (if using). Do not let the sauce boil once the sour cream is added.
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13
Return the rabbit to the sauce just to warm through, then serve immediately garnished with fresh parsley.
💡 Chef's Tips
Always pat the rabbit dry before searing; moisture is the enemy of a good crust. If you find rabbit too lean, you can substitute chicken thighs, though the flavor will be less complex. Don't skip the marinating time; it breaks down the lean muscle fibers and infuses the meat with the essential wine and spice notes. Temper your sour cream by mixing it with a bit of hot liquid before adding it to the pot to prevent curdling. Be generous with the black pepper—it is the signature element of this dish's flavor profile.
🍽️ Serving Suggestions
Serve over buttery German Spätzle or wide egg noodles to soak up the rich gravy. A side of Braised Red Cabbage (Rotkohl) provides the perfect sweet-and-sour crunch. Pair with a medium-bodied German red wine like a Spätburgunder (Pinot Noir). Large potato dumplings (Kartoffelklöße) are a traditional and hearty accompaniment. A dollop of additional lingonberry or cranberry jam on the side adds a bright pop of flavor.