German Rabbit Stew Hasenpfeffer Recipe
Traditional German Hasenpfeffer is a rich and hearty rabbit stew marinated in red wine and herbs, then slow-simmered with bacon, onions, and a flavorful roux to create a deeply aromatic and tender dish, perfect for cozy meals.
- Prep Time: 15 minutes (plus 24-72 hours marinating time)
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes plus marinating time
- Yield: 4 to 6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: German
Ingredients
Scale
Rabbit and Marinade
- 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
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: In a large bowl or container, combine red wine, water, bay leaves, rosemary, thyme, crushed juniper berries, crushed black peppercorns, and salt. Add the rabbit pieces ensuring they are fully submerged. Cover and refrigerate for 1 to 3 days, turning occasionally. Older or wild rabbits should marinate for 3 days, young rabbits for 24 hours.
- Prepare the Stew Base: Remove the rabbit from the marinade and pat dry. Strain and reserve 1 cup of marinade, discarding the rest. Sprinkle rabbit with salt and black pepper, then coat lightly in ½ cup of all-purpose flour, shaking off excess.
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
- Brown the Rabbit: Increase heat to medium-high and add the floured rabbit pieces to the pot. Brown on all sides for a rich color. Remove and set aside.
- Sauté Onions and Garlic: In the same pot, add the diced onions and cook until softened and translucent, about 5–7 minutes. Add minced garlic and cook another 1–2 minutes, stirring frequently. Add additional fat if necessary.
- Create the Roux: Sprinkle 2 tablespoons flour over the onions and garlic, stirring constantly to form a roux. Cook for 2–3 minutes until lightly browned.
- Add Liquids and Tomato Paste: Stir in tomato paste. Gradually add beef or chicken stock, reserved 1 cup marinade, and red wine vinegar, stirring continuously to avoid lumps.
- Add Rabbit, Bacon and Herbs: Return rabbit pieces and bacon to the pot. Add bay leaves, rosemary, and thyme. Season with salt and pepper to taste.
- Simmer the Stew: Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until the rabbit is tender and flavors meld.
- Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves and herb sprigs. Ladle stew into bowls, garnish with fresh parsley, and serve hot with boiled potatoes, egg noodles, or spaetzle.
Notes
- Marinating the rabbit for several days tenderizes the meat and deepens flavor.
- If juniper berries are unavailable, they can be omitted but add a distinctive aroma.
- Use either beef or chicken stock — beef provides a richer flavor while chicken is lighter.
- The dish pairs excellently with traditional German sides like spaetzle, egg noodles, or boiled potatoes.
- For a thicker stew, adjust stew liquid or add a slurry of flour and cold water if needed at the end.
Keywords: Hasenpfeffer, German rabbit stew, rabbit recipe, traditional stew, marinated rabbit, German cuisine
