German Rabbit Stew Hasenpfeffer

A big bowl of rich, red stew broth with a whole rabbit leg inside. The stew is garnished with fresh parsley.

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5 from 1 vote

Authentic German Rabbit Stew Hasenpfeffer. A traditional Bavarian stew of marinated rabbit, and rich seasonings.

Prep Time30

Cook Time2

Marinating Time1

Course: Dinner

Cuisine: German

Servings: people

Calories: 456kcal

Author: Jana Dziak

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

Ingredients

1 rabbit cut into serving pieces and salted

For the Marinade:

2 cups red wine
2 cups water
2 bay leaves
1 sprig fresh rosemary or 1 teaspoon dried rosemary
2 sprigs fresh thyme or 1 teaspoon dried thyme
5 whole juniper berries crushed
1 teaspoon black peppercorns crushed
1 teaspoon salt

For the Stew:

4 slices bacon diced finely
2 large onions diced finely
3 cloves garlic minced
2 cups beef or chicken stock
1 cup red wine from the marinade
¼ cup red wine vinegar
½ cup all-purpose flour for dredging
2 tablespoons flour for roux
1 tablespoon tomato paste
2 bay leaves
1 sprig fresh rosemary or 1 teaspoon dried rosemary
2 sprigs fresh thyme or 1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Marinate the Rabbit:

Prepare the marinade: In a large bowl or container, combine the red wine, water, bay leaves, fresh rosemary, fresh thyme, juniper berries, black peppercorns.
Marinate the rabbit: Add the rabbit pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 1 to 3 days, turning the rabbit pieces occasionally. If it is an older or wild rabbit (or hare) it should remain in marinade for 3 days. Young rabbits can be kept for 24 hours.

Prepare the Stew:

Remove the rabbit from the marinade: Take the rabbit pieces out of the marinade and pat them dry. Strain and reserve 1 cup of the marinade and discard the rest.
Dredge the rabbit: Sprinkle the rabbit with salt and black pepper. Lightly coat the rabbit pieces in the 1/2 cup of all-purpose flour, shaking off any excess.
Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crisp. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
Brown the rabbit: Increase the heat to medium-high. Add the floured rabbit pieces to the pot and brown them on all sides. Remove the rabbit pieces and set them aside.
Cook the onions and garlic: In the same pot, add the finely chopped onions and cook until they are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently. Add more fat or oil if necessary.
Make the roux: Sprinkle the 2 tablespoons of flour over the onions and garlic, stirring constantly to create a roux. Cook for about 2-3 minutes until the flour is lightly browned.
Add liquids: Stir in the tomato paste. Gradually add the beef or chicken stock, 1 cup of reserved marinade, and red wine vinegar, stirring constantly to avoid lumps.
Add rabbit and herbs: Return the rabbit pieces and bacon to the pot. Add the bay leaves, fresh rosemary, and fresh thyme. Season with salt and pepper to taste.
Simmer the stew: Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer gently for about 1.5 to 2 hours, or until the rabbit is tender and the flavors are well developed.
Adjust seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
Serve: Garnish and serve: Remove the bay leaves and herb sprigs before serving. Ladle the hasenpfeffer into bowls and garnish with freshly chopped parsley. Serve hot, ideally with boiled potatoes, egg noodles, or spaetzle on the side.

Notes

Storage & Freezing: To store, refrigerate the stew in an airtight container for up to 3 days. For freezing, place cooled stew in a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over low heat until heated through.

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.

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.

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.

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