Description
Classic German hasenpfeffer recipe with rabbit braised in wine, onions, garlic, and spices until tender in a rich sauce.
Ingredients
1 rabbit, cut into pieces
2 ½ cups wine (red or white)
2 onions, chopped
10 garlic cloves, sliced
2 bay leaves
10 peppercorns
4 cloves
2 tbsp vinegar
2 tbsp oil or butter
2–3 tbsp flour
1 ½ cups stock
Salt and pepper
Instructions
1. Marinate rabbit with wine, onions, garlic, bay leaves, peppercorns, cloves, and vinegar for 24–48 hours.
2. Preheat oven to 325°F.
3. Pat rabbit dry, brown in oil, and set aside.
4. Cook onions and garlic from marinade, stir in flour.
5. Add strained marinade and stock, return rabbit, and simmer.
6. Cover and braise 1 ½–2 hours until tender.
7. Strain sauce, thicken if needed, and serve over noodles or potatoes.
Notes
For a lighter version, use white wine; for a richer flavor, use red wine. Dish improves when made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising
- Cuisine: German
Nutrition
- Serving Size: 1 plate
- Calories: 187
- Sugar: 2g
- Sodium: 590mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 40mg