Name: German Rabbit Stew Hasenpfeffer Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: PT-491254H43M2S
Cuisine: German
Ingredients: 1 rabbit cut into serving pieces and salted; 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; 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)

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Introduction

Hasenpfeffer is a traditional German rabbit stew known for its rich, tangy flavor and tender meat. Marinated in red wine and aromatic herbs, this hearty dish is perfect for cozy dinners and special occasions. Let’s dive into making this classic comfort food.

A close-up shot of a cooked rabbit leg covered in thick, dark brown sauce, placed on a white plate. The meat is tender and partially separated by a silver fork, showing light pinkish inner layers. The sauce covers the plate base with a rich texture, and fresh chopped green herbs are sprinkled liberally over the top of the meat and sauce. The plate rests on a light brown cloth with a white marbled textured surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rabbit cut into serving pieces and salted
2 cups red wine (for marinade)
2 cups water (for marinade)
2 bay leaves (for marinade)
1 sprig fresh rosemary or 1 teaspoon dried rosemary (for marinade)
2 sprigs fresh thyme or 1 teaspoon dried thyme (for marinade)
5 whole juniper berries crushed (for marinade)
1 teaspoon black peppercorns crushed (for marinade)
1 teaspoon salt (for marinade)
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 (for stew)
1 sprig fresh rosemary or 1 teaspoon dried rosemary (for stew)
2 sprigs fresh thyme or 1 teaspoon dried thyme (for stew)
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Step 1: Prepare the marinade by combining red wine, water, bay leaves, rosemary, thyme, crushed juniper berries, black peppercorns, and salt in a large bowl or container.
Step 2: Add the rabbit pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 1 to 3 days, turning occasionally. Use 3 days for older or wild rabbits; 24 hours is sufficient for younger ones.
Step 3: Remove the rabbit from the marinade and pat dry. Strain the marinade, reserving 1 cup, and discard the rest.
Step 4: Season the rabbit with salt and black pepper, then lightly coat with ½ cup flour, shaking off any excess.
Step 5: In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Step 6: Increase heat to medium-high and brown the floured rabbit pieces on all sides. Remove and set aside.
Step 7: In the same pot, cook the onions until softened and translucent, about 5–7 minutes. Add minced garlic and cook an additional 1–2 minutes, stirring frequently.
Step 8: Sprinkle 2 tablespoons flour over the onions and garlic to make a roux. Stir constantly and cook for 2–3 minutes until lightly browned.
Step 9: Stir in tomato paste, then gradually add stock, reserved marinade, and red wine vinegar, stirring constantly to avoid lumps.
Step 10: Return rabbit and bacon to the pot. Add bay leaves, rosemary, thyme, and season with salt and pepper.
Step 11: Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours until rabbit is tender and flavors meld.
Step 12: Taste and adjust seasoning as needed. Remove bay leaves and herb sprigs before serving.
Step 13: Garnish with chopped parsley and serve hot with boiled potatoes, egg noodles, or spaetzle.

Tips & Variations

For a richer flavor, use a mix of beef and chicken stock or add a splash of brandy near the end of cooking.
If you can’t find juniper berries, substitute with a small amount of crushed allspice for a similar aromatic effect.
Marinating longer improves tenderness and depth of flavor, especially for older or wild rabbits.
Serve with traditional German sides like spaetzle or red cabbage for an authentic meal.

Storage

Store leftover hasenpfeffer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve tenderness and prevent the sauce from reducing too much. This stew also freezes well for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

A close-up view of a white plate filled with two brown cooked pieces of meat covered in a thick reddish-brown sauce. The meat looks tender and juicy with one piece held by a silver fork. Fresh green chopped herbs are sprinkled generously on top and around the meat, adding a bright contrast. The sauce is glossy and smooth, pooling around the meat on the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of rabbit?

Yes, you can substitute chicken thighs for rabbit. Adjust cooking time accordingly, as chicken will cook faster than rabbit.

Do I have to marinate the rabbit for 3 days?

Marinating for 1 to 3 days is recommended to tenderize the meat and develop the flavors. Young rabbits can be marinated for 24 hours, while older or wild rabbits benefit from longer marination.