Hasenpfeffer (Rabbit Stew) Recipe

Name: Hasenpfeffer (Rabbit Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds rabbit meat, cleaned and cut into pieces; 1/2 teaspoon salt; 1/3 cup all-purpose flour; 1/2 pound bacon, diced; 1/2 cup finely chopped shallots; 1 clove garlic, finely chopped; 1 cup dry red wine; 1 cup water; 1 tablespoon chicken bouillon granules; 1 tablespoon currant jelly; 10 black peppercorns, crushed; 1 bay leaf; 1/4 teaspoon dried rosemary, crushed; 2 teaspoons lemon juice; 3 tablespoons water; 2 tablespoons all-purpose flour; 1/8 teaspoon dried thyme, crushed

Servings: persons

3 pounds rabbit meat, cleaned and cut into pieces
1/2 teaspoon salt
1/3 cup all-purpose flour
1/2 pound bacon, diced
1/2 cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
1/4 teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
1/8 teaspoon dried thyme, crushed

1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
2
Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
3
Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
4
To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds rabbit meat, cleaned and cut into pieces, 1/2 teaspoon salt, 1/3 cup all-purpose flour, 1/2 pound bacon, diced, and more.

Yes, Hasenpfeffer (Rabbit Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hasenpfeffer (Rabbit Stew)

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