🐇 German Hasenpfeffer (Rabbit Stew)

Hasenpfeffer is a traditional German hunter’s stew made with rabbit (or hare), onions, bacon, and a rich, tangy wine-based gravy. The name comes from Hase (hare) and Pfeffer (pepper/spice), referring to the strongly seasoned sauce. It’s a hearty dish often served with dumplings, potatoes, or red cabbage.

6

Prep Time

• Prep: 30 minutes
• Marinating: 12–24 hours (optional but traditional)
• Cook: 1½–2 hours
• Total: About 2½ hours (plus marinating)

Servings

6 servings

Ingredients

Marinade

• 3–4 lbs rabbit pieces (or hare), cut into serving portions
• 2 cups red wine
• ½ cup red wine vinegar
• 1 large onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 bay leaves
• 8–10 black peppercorns
• 4 whole cloves
• 1 teaspoon juniper berries (optional)
• 1 teaspoon salt

Stew

• 6 slices bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons flour
• 2 cups beef or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• ½ teaspoon ground black pepper
• 2 tablespoons butter
• 2 tablespoons red currant jelly (optional, for traditional sweet-tart flavor)

Instructions

1. Marinate the Rabbit

1. Combine all marinade ingredients in a large bowl.
2. Add rabbit pieces and cover.
3. Refrigerate for 12–24 hours, turning occasionally.
4. Remove rabbit and pat dry. Strain and reserve the marinade.

2. Brown the Meat

1. Cook bacon in a Dutch oven until crisp.
2. Remove bacon and keep the fat.
3. Brown rabbit pieces in the bacon fat on all sides.
4. Remove and set aside.

3. Build the Stew

1. Add onions to the pot and cook until softened.
2. Add garlic and tomato paste; cook for 1 minute.
3. Sprinkle in flour and stir to make a roux.
4. Slowly add reserved marinade and broth while stirring.
5. Return rabbit and bacon to the pot.
6. Add thyme and black pepper.

4. Simmer

1. Cover and simmer gently for 1½–2 hours, until the rabbit is tender.
2. Remove rabbit pieces.
3. Stir butter and currant jelly into the sauce for a glossy, balanced gravy.
4. Adjust seasoning and return rabbit to the sauce.

Traditional Serving Ideas

• 🥔 German potato dumplings (Kartoffelklöße)
• 🥖 Spaetzle (German egg noodles)
• 🥬 Braised red cabbage (Rotkohl)
• 🍞 Crusty bread to soak up the gravy

Tips

• Marinating helps tenderize rabbit and gives Hasenpfeffer its signature tangy flavor.
• If rabbit is unavailable, chicken thighs can be used as a substitute, though the flavor will be milder.
• The stew tastes even better the next day after the flavors develop.

Storage

• Refrigerator: Up to 4 days.
• Freezer: Freeze with sauce for up to 3 months. Reheat slowly to keep the meat tender.