Hasenpfeffer (German Hunter's Stew)
Rabbit Recipe
1Setup & Prepare
2Ingredients
Shopping List
3Cooking Instructions
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Acidic Marinade: Combine red wine vinegar, wine, vegetables, and spices. Marinate the rabbit pieces for 24 to 48 hours - this tenderizes and flavors the rabbit.
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Preparation: Remove the rabbit and pat it completely dry. Strain the marinade and reserve both the liquid and the vegetables separately.
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Foundation Building: Cook bacon until crispy, then reserve the fat. Dredge the rabbit in flour and brown it in the bacon fat until deeply golden, about 3-4 minutes per side.
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Stewing Process: Return all the rabbit to the pot and add the strained marinade. Stir in brown sugar, bring to a simmer for 1 1/2 to 2 hours, and braise until fork-tender, about 1 1/2 to 2 hours.
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Finishing: Remove from heat and stir in sour cream to create that classic creamy sauce. Garnish with fresh dill and crispy bacon.
Contemporary American Preparations
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
FDA Food Safety Guidelines
⚠️ Important: Rabbit should be cooked to an internal temperature of 160°F (71°C) to ensure safety.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutrition Facts
Per serving: 365 calories, 35g protein, 13g fat, 21g carbohydrates.
