otherMediumnon vegetariannut freesoy freelow carb

Hasenpfeffer

Name: Hasenpfeffer
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: other
Ingredients: 1.5 lb rabbit (cut into 8 serving pieces, bone-in); 1 cup red wine (dry, for marinade); 0.5 cup red wine vinegar; 2 pcs onion (large, thinly sliced); 4 pcs garlic (cloves, minced); 3 tbsp all-purpose flour (for dredging and thickening); 3 tbsp butter; 2 pcs bay leaf; 8 pcs whole black peppercorns; 4 pcs whole cloves; 6 pcs juniper berries (lightly crushed); 1 cup water; 0.5 cup sour cream (for finishing the sauce); 0.5 tsp salt; 1 pinch black pepper (freshly ground, for seasoning); 2 tbsp parsley (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

7/10

A classic German hunter's stew featuring tender rabbit marinated in wine and vinegar, then slow-braised with onions and aromatic spices until it falls off the bone. Rich, tangy, and deeply savory — the kind of dish that makes cold evenings feel like a celebration.

PREP

30m

COOK

120m

SERVES

1 CUP

556 cal

SERVINGS

METHOD · 8 STEPS

prep
Marinate the rabbit.
1.Place rabbit pieces in a large non-reactive bowl.
2.Pour red wine and red wine vinegar over the rabbit.
3.Add sliced onion, crushed juniper berries, peppercorns, cloves, and bay leaf.
4.Cover and refrigerate overnight, turning the rabbit pieces once.
TIPA full 12-24 hours in the marinade makes a huge difference in tenderness and depth of flavor.
prep
Drain and pat dry the rabbit.
1.Remove rabbit pieces from the marinade and pat them completely dry with paper towels.
2.Strain the marinade through a fine-mesh sieve, reserving the liquid and the onion/spice solids separately.
3.Season the dried rabbit pieces on all sides with salt and ground black pepper.
TIPThorough drying is critical for achieving a good sear. Moisture is the enemy of browning.
fry · ~20 min
Brown the rabbit in butter.
1.Heat butter in a Dutch oven over medium-high heat until foaming subsides.
2.Dredge rabbit pieces lightly in flour, shaking off excess.
3.Working in batches, brown the rabbit pieces on all sides until deeply golden, about 4 minutes per side.
4.Transfer browned rabbit to a plate.
TIPDon't crowd the pot — the pieces should sizzle, not steam. Give them breathing room.
saute · ~9 min
Cook the reserved onion and garlic.
1.Add the reserved marinated onion solids to the pot.
2.Cook over medium heat, stirring occasionally, until soft and golden, about 6-8 minutes.
3.Add minced garlic and cook until fragrant, about 1 minute.
simmer · ~100 min
Simmer the stew.
1.Return the browned rabbit pieces to the pot.
2.Pour in the reserved marinade liquid and 1 cup of water.
3.Bring to a gentle boil, then reduce heat to low, cover, and simmer until the rabbit is very tender, about 1.5 to 2 hours.
4.Check occasionally, turning the pieces once or twice.
TIPYou'll know it's done when the meat pulls away from the bone with very little resistance.
mix · ~6 min
Finish with sour cream.
1.Remove the rabbit pieces to a warm platter with a slotted spoon.
2.Reduce the sauce over medium-high heat for about 5 minutes if it looks thin.
3.Remove from heat and stir in the sour cream until fully incorporated and smooth.
4.Season with additional salt and pepper to taste.
TIPTake the pot off the heat before adding sour cream to prevent curdling. Gentle heat only after that.
assemble · ~3 min
Return rabbit to the finished sauce.
Nestle the rabbit pieces back into the creamy sauce, spooning some over the top. Let it warm together for a gentle 2-3 minutes.
garnish
Garnish with fresh parsley and serve hot.
Transfer to a serving dish and scatter generously with chopped parsley. Serve alongside spätzle, egg noodles, or boiled potatoes.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the best flavor, marinate the rabbit for a full 24 hours, turning the pieces once.
2
Pat the rabbit extremely dry before dredging to ensure a deep, golden-brown sear.
3
Work in batches when browning the rabbit; overcrowding the pot will steam the meat instead of searing it.
4
Reserve the marinated onion solids and cook them slowly until golden to build a rich base for the sauce.
5
To prevent curdling, remove the pot from the heat before stirring in the sour cream, then keep the heat low.
6
The rabbit is perfectly done when the meat pulls away from the bone with little resistance, about 1.5 to 2 hours.
7
For a silky sauce, strain out the spices before adding the sour cream if you prefer a completely smooth finish.

RECIPE VARIATIONS

Adapt it for your goals.

chicken swap

Chicken swap

Substitute bone-in chicken thighs or legs for the rabbit. The cooking time stays similar, and it makes the dish more accessible if rabbit isn't available.

juniper free

Juniper-free

Omit the juniper berries and replace with a sprig of fresh rosemary and a pinch of ground allspice for a milder, more herb-forward flavor that still feels German-inspired.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Rabbit is naturally low in fat and cholesterol, providing high-quality lean protein that supports muscle maintenance and repair.

✓

Rich in B Vitamins

This stew delivers B vitamins from rabbit and garlic, which contribute to energy metabolism and nervous system function.

✓

Antioxidant Spices

Cloves, juniper berries, and peppercorns provide antioxidant compounds that help combat oxidative stress in the body.

QUESTIONS?

Frequently asked questions

Yes, thaw it completely in the refrigerator first, then pat it dry before marinating. The marinade time remains the same (12-24 hours) for best flavor.

PAIRS WELL WITH