Best 3 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:

• 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.

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.