German Rabbit Stew Hasenpfeffer

My German Rabbit Stew Hasenpfeffer is a traditional dish enjoyed for generations. The name combines “Hase” (hare or rabbit) and “Pfeffer” (pepper), referring to the flavorful marinade that tenderizes the meat and gives it a unique depth. With ingredients like juniper berries, red wine, and herbs, this stew is is a delicious, hearty meal full of complex, savory flavors you will surely love.

We don’t raise rabbits on the homestead, though it is on our list. We have hunted rabbits and occasionally purchased them from farms. This German hasenpfeffer stew is a perfect recipe for both, with some small adjustments for wild and/or older hares or rabbits.

The stew pairs perfectly with crusty sourdough bread, my homemade egg noodles, German potato dumplings kartoffelklöße, bread dumplings semmelknödel, and spätzle noodles. Add some rotkohl braised red cabbage on the side, and you will have a very old-fashioned and true Bavarian feast.

This is a great alternative or addition to your smoked turkey or roasted ham for Thanksgiving and Christmas; it also makes for a special Sunday dinner. The recipe is not complicated; it involves mainly hands-off time spent in a marinade and then slowly cooking to perfection, but the result is truly spectacular.

Similar recipes are my authentic coq au vin made with a rooster, Bavarian sauerbraten beef roast, and roasted whole duck recipes. You may also love königsberger klopse, German meatballs in a creamy caper sauce.

Kitchen Equipment

• Large bowl with lid: for marinating, make sure it is not stainless steel
• Cutting board and knife
• Measuring cups and spoons
• Large pot or Dutch oven
• Slotted spoon
• Tongs
• Wooden spoon or spatula
• Small strainer

Ingredient Notes, Variations, & Substitutions

• Rabbit: A rabbit or hare of any type or age may be used. The time spent in the marinade will change depending on the details. This recipe would also be delicious made with a rooster or older laying hen.
• Herbs: Fresh thyme and rosemary are used, you can substitute with dried.
• Juniper Berries: You can leave this out if you don’t have access to juniper berries, but it does add a distinct flavor.
• Vinegar: Red wine vinegar is best here.
• Stock or Bone Broth: Feel free to use chicken bone broth, chicken feet bone broth, beef bone broth, or any meat bone broth/stock, really. Homemade is always best. If you do not have any, use a high-quality stock cube and water, but make sure you adjust any added salt because stock cubes can add quite a bit of extra sodium.
• Make it Gluten-Free: To make this stew gluten-free, replace the all-purpose flour with gluten-free all-purpose flour or rice flour for both dredging the rabbit and making the roux.

If you’re new to cooking with rabbit, remember that its lean meat can dry out quickly, which is why Hasenpfeffer is slow-cooked to lock in moisture.

Recipe Instructions & Step-by-Step Process Photos

Step 1:

Combine red wine, water, bay leaves, rosemary, thyme, juniper berries, peppercorns, and salt in a large bowl. Add the salted rabbit, cover, and refrigerate for 1–3 days, turning occasionally. Marinate older or wild rabbit for 3 days; young rabbit can marinate for 24 hours.

Step 2:

After marinating, remove the rabbit, pat it dry, and reserve 1 cup of the marinade. Lightly coat the rabbit in flour.

Step 3:

In a large pot, cook the chopped bacon over medium heat until crisp, then remove it, leaving the bacon fat in the pot.

Step 4:

Increase the heat, brown the rabbit on all sides, and set it aside.

Step 5:

Add onions to the pot and cook until softened, about 5 minutes, then add garlic and cook another minute. Sprinkle in 2 tablespoons of flour, stirring to make a roux, and cook until lightly browned. Stir in tomato paste, then add the stock, reserved marinade, and red wine vinegar gradually, stirring to combine.

Step 6:

Return the rabbit and bacon to the pot. Add bay leaves, rosemary, and thyme, then season with salt and pepper. Bring the stew to a boil, reduce heat, cover, and simmer for 1.5–2 hours, until the rabbit is tender. Before serving, remove the bay leaves and herb sprigs.

If the stew is too thin for your liking, mix one tablespoon of gluten-free or regular flour with a tablespoon of cold water, then stir it into the simmering stew until it thickens. Alternatively, remove the lid and let the stew simmer uncovered to reduce the liquid.

You can also add sour cream to the stew, about 1/2 cup. Just temper it first to prevent curdling by slowly stirring some of the hot liquid into the sour cream before adding it to the pot.