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Hasenpfeffer

A traditional German dish made with slow-cooked rabbit, rich flavors, and a savory sauce.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs rabbit cut into pieces
  • 1 cup red wine
  • 1 cup chicken or rabbit broth
  • 2 onions sliced
  • 2 cloves garlic minced
  • 2 tbsp vegetable oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp dried thyme
  • 1 tsp bay leaf
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Combine the rabbit pieces with red wine, apple cider vinegar, and a sprinkle of salt and pepper in a bowl. Marinate for at least 2 hours.
  2. Slice the onions and mince the garlic while the rabbit marinates.
  3. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the rabbit pieces in batches, browning on all sides.
  4. Remove the rabbit and set aside. In the same pot, add the sliced onions and garlic, sautéing until soft and translucent.
  5. Return the rabbit to the pot and pour in the chicken broth and any remaining marinade.
  6. Add brown sugar, thyme, and bay leaf to the pot.
  7. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for about 2 hours.
  8. Once cooked, remove the bay leaf and adjust the seasoning if needed. Serve warm.

Notes

Marinating the rabbit overnight will yield even more flavorful results.