Venison Hasenpfeffer Recipe

Name: Venison Hasenpfeffer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lb. venison; 1/2 c. red cooking wine; 1 medium onion, sliced; 2 bay leaves; 1 tsp. black pepper; 1/2 c. vinegar; 1/2 c. water; 1 c. sour cream; 2 Tbsp. butter; 1 Tbsp. salt

Servings: persons

1
Soak the meat for 2 days in a solution of water, vinegar, sliced onions, melted butter, bay leaves, salt and pepper.
2
Wipe the meat dry and brown it in a Dutch oven in hot butter.
3
Add about 1 cup of the soaking solution.
4
Cover and simmer for 1 1/2 to 2 hours or until meat is tender.
5
When almost ready to serve, add 1/2 cup red cooking wine and 1 cup sour cream.
6
Stir well and turn the meat in it several times.
7
Serve with cabbage or egg noodles.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 lb. venison, 1/2 c. red cooking wine, 1 medium onion, sliced, 2 bay leaves, and more.

Yes, Venison Hasenpfeffer falls under the Meat & Poultry 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.

Venison Hasenpfeffer

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