📝 About This Recipe
Hasenpfeffer is the quintessential German 'hunter's stew,' a rustic masterpiece that transforms rabbit into a tender, fall-off-the-bone delicacy. Its name translates to 'hare pepper,' hinting at the bold, spicy kick of black pepper and juniper that balances the rich, velvety red wine reduction. Marinated for days to achieve a deep, gamey complexity, this dish represents the soul of German comfort food and the timeless tradition of the autumn harvest.
🥗 Ingredients
The Marinade (Beize)
- 2 cups Dry Red Wine (Preferably a Pinot Noir or Cabernet)
- 1/2 cup Red Wine Vinegar
- 1 large Yellow Onion (thinly sliced)
- 8-10 pieces Juniper Berries (lightly crushed)
- 1 tablespoon Whole Black Peppercorns (coarsely cracked)
- 3 Dried Bay Leaves
- 4 pieces Whole Cloves
Main Ingredients
- 3 pounds Rabbit (cut into 6-8 serving pieces)
- 4 strips Thick-cut Bacon (diced into lardons)
- 1/2 cup All-purpose Flour (for dredging)
- 2 tablespoons Unsalted Butter
- 2 medium Carrots (diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 1 cup Beef or Game Stock (low sodium)
For the Sauce Finish
- 1/2 cup Sour Cream (Schmand) (at room temperature)
- 1 tablespoon Red Currant Jelly (for a hint of sweetness)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the marinade by combining red wine, vinegar, sliced onions, juniper berries, cracked peppercorns, bay leaves, and cloves in a large glass or ceramic bowl.
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2
Place the rabbit pieces into the marinade, ensuring they are fully submerged. Cover tightly and refrigerate for at least 24 hours, though 48 hours is ideal for maximum flavor penetration.
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3
Remove the rabbit from the refrigerator. Lift the pieces out of the marinade and pat them thoroughly dry with paper towels. Strain the marinade through a fine-mesh sieve, reserving both the liquid and the aromatics (onions/spices) separately.
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4
In a large Dutch oven over medium heat, cook the diced bacon until the fat has rendered and the bacon is crispy. Remove the bacon bits with a slotted spoon and set aside.
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5
Season the dried rabbit pieces generously with salt. Dredge each piece in flour, shaking off any excess. Add butter to the bacon fat in the Dutch oven.
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6
Increase heat to medium-high and brown the rabbit pieces in batches. Do not crowd the pan; sear until each piece has a deep, golden-brown crust (about 4-5 minutes per side). Transfer browned rabbit to a plate.
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7
In the same pot, add the diced carrots, sliced leeks, and the strained aromatics from the marinade. Sauté for 5-7 minutes until the vegetables begin to soften and caramelize.
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8
Pour in the reserved marinade liquid and the stock, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.
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9
Return the rabbit pieces and the crispy bacon to the pot. The liquid should come about halfway up the meat. Bring to a gentle simmer.
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10
Cover the Dutch oven with a tight-fitting lid and reduce heat to low. Simmer gently for 75-90 minutes, or until the rabbit is tender enough to be easily pierced with a fork.
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11
Once tender, remove the rabbit pieces to a warm serving platter and tent with foil. Strain the cooking liquid into a clean saucepan, discarding the solids.
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12
Simmer the sauce over medium-high heat for 5-10 minutes until it reduces slightly and thickens. Whisk in the red currant jelly until dissolved.
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13
Temper the sour cream by whisking in a few tablespoons of the hot sauce, then stir the mixture back into the saucepan. Do not let the sauce boil after adding the sour cream to prevent curdling.
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14
Taste the sauce and adjust seasoning with extra salt or freshly ground black pepper if needed. Pour the rich gravy over the rabbit pieces.
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15
Garnish with fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Don't skip the 24-48 hour marinating time; this is essential for breaking down the lean rabbit proteins and infusing the 'game' flavor with aromatics. Always pat the meat bone-dry before searing; moisture is the enemy of a good crust and will cause the meat to steam rather than brown. If you can't find rabbit, this recipe works beautifully with bone-in chicken thighs or even venison stew meat. If the sauce is too thin after reducing, whisk in a small knob of 'beurre manié' (equal parts butter and flour mashed together) to reach your desired consistency. When reheating, do so gently on the stovetop to ensure the sour cream doesn't separate.
🍽️ Serving Suggestions
Serve alongside traditional German Spätzle (egg noodles) to soak up every drop of the peppery gravy. Pair with a side of Braised Red Cabbage (Rotkohl) for a sweet and sour contrast to the savory meat. Potato dumplings (Kartoffelklöße) are an authentic alternative to noodles for a truly hearty feast. A glass of dry German Riesling or a medium-bodied Pinot Noir (Spätburgunder) complements the acidity of the sauce perfectly. Add a dollop of extra red currant jelly on the side of the plate for those who enjoy a sweeter counterpoint.