Best Hasenpfeffer Recipes

HASENPFEFFER

Steps:

• In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. , Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. , Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.

HASENPFEFFER

Steps:

• Mix marinade ingredients together.
• Add rabbit pieces and store in refrigerator for 2 days.
• After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
• Remove vegetables and bacon.
• Add butter to pan.
• Remove rabbit from marinade and pat dry.
• Strain the marinade and save.
• Sprinkle salt over rabbit, dip in flour and brown in the butter.
• When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
• Cover and simmer until tender, about 1 hour.
• Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.
• Pour sauce over rabbit.

HASENPFEFFER

Steps:

• Sprinkle the rabbit meat with salt. Coat with the 1/3 cup of flour, shaking off the excess. Fry the bacon in a Dutch oven over medium heat until crisp, then remove the bacon and drain on paper towels. Brown a few pieces of the rabbit in the hot bacon fat, and then remove the browned pieces. Repeat with remaining rabbit until done. Remove all but 2 tablespoons fat from the pan. Cook and stir the shallots and garlic in the hot fat in the Dutch oven until the shallots are tender - usually about 4 minutes. Stir in the wine, the 1 cup of water and the instant chicken bouillon, and heat to boiling. Stir in the jelly, peppercorns, bay leaf, rosemary and thyme. Return the rabbit meat and bacon to the Dutch oven. Heat again to boiling, then reduce heat. Cover and simmer until the rabbit is tender - usually about 1-1/2 hours. Remove the bay leaf and discard it. Place the rabbit on a warm platter, and keep it warm while preparing the gravy. Stir lemon juice into the liquid that remains in the Dutch oven. Shake the 3 tablespoons of water and the 2 tablespoons of flour in a covered jar. Stir the flour mixture into the drippings in the pan, and make a gravy which you'll use to cover the rabbit meat when served on a warm plate.

SWEET AND SOUR HASENPFEFFER

Steps:

• Cut rabbit into serving portions.
• Place in slow cooker and cover with vinegar combined with salt, spices, peppercorns, and 1 onion.
• Let stand in a cool place for 24 hours.
• Drain, cover with boiling water and simmer until tender (about 1 1/2 hours).
• Melt fat in frying pan, blend in flour and add water, stirring constantly.
• Cook until thickened.
• Add rabbit, strained broth, cinnamon, allspice and remaining onion and simmer for 1 hour.

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

HASENPFEFFER

Steps:

• combine onion, vinegar and seasonings.
• add rabbit pieces.
• cover and chill 48 hours.
• remove meat, drain and reserve marinade.
• dry meat and coat with flour.
• in a skillet, melt butter brown meat.
• add two cups reserved marinade.
• cover and bring to a boil.
• reduce heat and simmer 30 minutes.
• remove meat and add sour cream to pan juices.
• spoon over meat.