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A classic German stew featuring tender, marinated rabbit in a tangy, aromatic sauce. Slow-cooked with bacon, onions, and a blend of traditional spices like juniper and cloves, this rich and savory dish is the epitome of comfort food. Perfect served over Spätzle or potato dumplings to soak up every drop of the delicious gravy.
For 4 servings
Marinate the Rabbit (1-3 Days)
Prepare and Brown the Rabbit (20 minutes)
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A classic German stew featuring tender, marinated rabbit in a tangy, aromatic sauce. Slow-cooked with bacon, onions, and a blend of traditional spices like juniper and cloves, this rich and savory dish is the epitome of comfort food. Perfect served over Spätzle or potato dumplings to soak up every drop of the delicious gravy.
This german_american recipe takes 150 minutes to prepare and yields 4 servings. At 827.45 calories per serving with 116.57g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Build and Simmer the Stew (1.5 - 2 hours)
Finish the Gravy and Serve (10 minutes)
If rabbit is unavailable, this recipe works wonderfully with chicken thighs (reduce simmer time to 45-60 minutes) or 3 lbs of pork shoulder cut into 2-inch cubes (simmer time will be similar, 2-2.5 hours).
For a heartier stew, add 2 sliced carrots and 2 chopped celery stalks to the pot along with the onions to soften before adding the liquid.
For a classic German touch, omit the flour slurry and sour cream. Instead, thicken the sauce at the end by stirring in 3-4 crushed gingersnap cookies (Lebkuchen). This adds a unique sweet and spicy flavor.
Rabbit meat is an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
This dish provides a significant amount of B vitamins, particularly Vitamin B12 and Niacin (B3), from the rabbit meat. These vitamins are essential for energy production, nervous system function, and maintaining healthy skin.
A typical serving of this Hasenpfeffer contains approximately 620-680 calories, depending on the fat content of the bacon and sour cream used. It is a rich and hearty dish.
Hasenpfeffer can be part of a balanced diet. Rabbit itself is a very lean, high-protein meat. However, the addition of bacon and full-fat sour cream makes this a rich, calorie-dense dish. It's best enjoyed in moderation as a comforting treat.
While 3 days is ideal for the most tender and flavorful result, a minimum of 24 hours is highly recommended. The acidic marinade is essential for breaking down the connective tissues in the lean rabbit meat.
Traditionally, Hasenpfeffer is served with something to soak up the delicious gravy. Excellent choices include German egg noodles (Spätzle), potato dumplings (Klöße), boiled potatoes, or a side of braised red cabbage.
Curdling usually happens for two reasons: adding cold sour cream directly to hot liquid, or boiling the sauce after the sour cream has been added. To prevent this, always use room-temperature sour cream and temper it by mixing it with a little of the hot gravy before stirring it into the pot off the heat.
Yes. Follow steps 1 and 2 (marinating and browning) on the stovetop. Then, transfer the browned rabbit, sautéed onions, and liquids to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Finish the gravy on the stovetop as directed in step 4.