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    You are in: Home / Recipes / Hasenpfeffer Recipe
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    Hasenpfeffer

    Hasenpfeffer. Photo by Mia in Germany

    1/1 Photo of Hasenpfeffer

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    mersaydees's Note:

    This recipe comes up annually during Oktoberfest at our house. We love it. It is true German comfort food hunter style! Based on a recipe from Bernard Clayton's Cooking Across America. He says, "If wild rabbits are not at hand, try domestic ones. Either way, delicious, especially when served with potato pancakes, rye bread, and beer." It calls for a 5-quart roaster or flameproof casserole with tight-fitting lid; I use my Dutch oven.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
    2. 2
      Cut the rabbit into serving pieces. Cut away and discard the belly meat.
    3. 3
      Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
    4. 4
      Preheat the oven to 325°F.
    5. 5
      Heat the reserved bacon fat in the pan over high heat until it sputters.
    6. 6
      Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
    7. 7
      Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
    8. 8
      Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
    9. 9
      Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.

    Ratings & Reviews:

    • on May 30, 2010

      55

      This is one more great recipe for making rabbit in my cookbook! I am so glad I tried it - be sure I will make it again. Thanks for posting this winner! Made for ZWT6 Germany / Benelux.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2008

      55

      My husband has instructed me that this is the only recipe I should ever use for rabbit! I decided to try it because it was relatively simple and I had most of the ingredients on hand. I substituted red wine for the vinegar and accidentally forgot the bay leaf. The rabbit came out tasty, tender, and moist. I liked the extra flavor provided by the bacon.

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

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    Nutritional Facts for Hasenpfeffer

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 490.5
     
    Calories from Fat 218
    44%
    Total Fat 24.2 g
    37%
    Saturated Fat 7.5 g
    37%
    Cholesterol 153.2 mg
    51%
    Sodium 518.8 mg
    21%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.2 g
    4%
    Protein 53.2 g
    106%

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