Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hasenpfeffer Recipe
    Lost? Site Map

    Hasenpfeffer

    Total Time:

    Prep Time:

    Cook Time:

    49 hrs

    48 hrs

    1 hr

    Mysterygirl's Note:

    Not sure if this is the traditional Hasenpfeffer but it is definitely delicious. I got this about 20 years ago from a small cookbook with recipes from inns around the US. No idea which inn this came from. Takes a long time but it is soooo worth it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix marinade ingredients together.
    2. 2
      Add rabbit pieces and store in refrigerator for 2 days.
    3. 3
      After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
    4. 4
      Remove vegetables and bacon.
    5. 5
      Add butter to pan.
    6. 6
      Remove rabbit from marinade and pat dry.
    7. 7
      Strain the marinade and save.
    8. 8
      Sprinkle salt over rabbit, dip in flour and brown in the butter.
    9. 9
      When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
    10. 10
      Cover and simmer until tender, about 1 hour.
    11. 11
      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.
    12. 12
      Pour sauce over rabbit.

    Browse Our Top Rabbit Recipes

    Ratings & Reviews:

    • on October 25, 2009

      55

      My family and I absolutely LOVE this recipe. I lost it years ago and when I did a search on the ingredients I remembered, I found it. I came from a small recipe book put out by Benson & Hedges of all small inns. Thank you so much for posting it so I could find it again. I am making the marinade tomorrow.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2009

      55

      I make this every year on my husband's birthday. He absolutely loves it. Thank you so much!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2006

      45

      This is VERY close to the original recipe. Just add a couple tablespoons of vinegar at the flour/ sour cream step, and you're there. Trust me on the vinegar. I'm not a vinegar fan, but hasenpfeffer is NOT complete without it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Rabbit Recipes

    Advertisement

    Nutritional Facts for Hasenpfeffer

    Serving Size: 1 (503 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 823.0
     
    Calories from Fat 320
    38%
    Total Fat 35.5 g
    54%
    Saturated Fat 13.1 g
    65%
    Cholesterol 258.1 mg
    86%
    Sodium 867.8 mg
    36%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.4 g
    9%
    Protein 87.6 g
    175%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites