Hasenpfeffer (Rabbit Stew) Recipe

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Cook Time: 120 minutes

Ingredients

• pound bacon, diced
• 3 pounds rabbit meat, cleaned and cut into pieces
• teaspoon salt
• cup all-purpose flour
• cup finely chopped shallots
• 1 clove garlic, finely chopped
• 1 cup dry red wine
• 1 cup water
• 1 tablespoon chicken bouillon granules
• 1 tablespoon currant jelly
• 10 black peppercorns, crushed
• 1 bay leaf
• teaspoon dried rosemary, crushed

Gravy:

• 2 teaspoons lemon juice
• 3 tablespoons water
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme, crushed

Directions

1. Gather all ingredients.
2. Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
3. Sprinkle rabbit pieces with salt and coat them in flour, shaking off any excess. In the same skillet with the bacon fat, cook the rabbit over medium heat until browned on all sides. Transfer the browned rabbit to a plate and set aside.
4. Drain the excess grease from the skillet, leaving about 2 tablespoons of fat. Add chopped shallots and garlic to the skillet and saut until softened, about 4 minutes.
5. Add the wine, water, and chicken bouillon to the skillet, bringing the mixture to a boil. Stir in the currant jelly, peppercorns, bay leaf, and rosemary. Once combined, return the rabbit and bacon to the skillet.
6. Bring the mixture back to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hours, or until the rabbit is tender.
7. Remove the bay leaf and discard it. Transfer the rabbit to a warm platter and cover to keep warm while you prepare the gravy.
8. For the gravy, stir the lemon juice into the cooking liquid in the skillet. In a small bowl, mix the water and flour together, then stir this mixture into the skillet. Simmer over low heat until the gravy thickens.
9. Stir in the dried thyme and pour the gravy over the rabbit or serve in a gravy boat on the side.

Nutrition Facts (per serving)

Nutrition	Amount
Calories	767
Total Fat	33g (43%)
Saturated Fat	11g (54%)
Cholesterol	300mg (100%)
Sodium	894mg (39%)
Total Carbohydrate	22g (8%)
Dietary Fiber	1g (5%)
Total Sugars	4g
Protein	79g (158%)
Vitamin C	4mg (4%)
Calcium	74mg (6%)
Iron	13mg (70%)
Potassium	1033mg (22%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Author: Lovesmurfs

Origin and History

Hasenpfeffer, a traditional German dish, traces its origins back to the Middle Ages. It was originally a peasant meal, using rabbit meat, which was commonly available for hunting. Over time, the recipe evolved, incorporating regional variations and ingredients, and became a staple in German kitchens, especially in the countryside. The name "Hasenpfeffer" itself is derived from the German words "Hase" (hare) and "Pfeffer" (pepper), referring to the seasoned stew made from rabbit or hare meat.

Regional Variations

Hasenpfeffer is most commonly associated with the southern regions of Germany, particularly Bavaria and Swabia. In these areas, the dish is often prepared with wild game meat, especially hare, which has a stronger flavor than domesticated rabbit. Other regional variations include the addition of spices like juniper berries, or the use of different types of jelly, such as lingonberry or cherry jelly, to balance the rich flavors of the meat. The stew is traditionally served with spaetzle (German egg noodles) or potatoes, making it a hearty meal perfect for colder months.

Differences from Similar Dishes

While Hasenpfeffer shares similarities with other stews made from game meats, such as the French "civet de lapin" (rabbit stew), it stands apart due to the specific ingredients and cooking method. The defining features of Hasenpfeffer are the use of currant jelly and the marinating process, which tenderizes the meat and adds a unique sweetness to the dish. The addition of bacon and the use of a rich red wine gravy give Hasenpfeffer a depth of flavor that distinguishes it from other stews that may focus more on the savory aspects of game meats.

Where It Is Traditionally Served

Hasenpfeffer is a dish commonly served in German homes, particularly during the hunting season or at festive occasions like New Year's Eve. It is a beloved comfort food in rural areas, where hunting and the use of locally sourced ingredients are part of the culinary tradition. In addition, Hasenpfeffer is often featured in traditional German beer gardens, especially in the fall and winter months, where it pairs perfectly with a good pint of beer. The dish is also popular in German-American communities, particularly in parts of Pennsylvania and Wisconsin, where it has been passed down through generations of German immigrants.

Interesting Facts

• Hasenpfeffer was once considered a peasant dish because rabbit was an affordable and readily available source of meat in rural Germany.
• Historically, Hasenpfeffer was made with wild hare, which gave the stew a stronger, gamey flavor. Today, however, domesticated rabbit is more commonly used.
• The addition of jelly, particularly currant jelly, is meant to balance the savory richness of the stew with a touch of sweetness, a typical feature in many German recipes.
• Hasenpfeffer is often served with spaetzle, a type of egg noodle, or boiled potatoes, which are used to soak up the flavorful gravy.
• In some regions of Germany, it's traditional to prepare Hasenpfeffer in a communal setting, where families and friends gather to enjoy the meal together.

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