HASENPFEFFER
Not sure if this is the traditional Hasenpfeffer but it is definitely delicious. I got this about 20 years ago from a small cookbook with recipes from inns around the US. No idea which inn this came from. Takes a long time but it is soooo worth it.
Provided by Mysterygirl
Categories Rabbit
Time P2DT1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Mix marinade ingredients together.
- Add rabbit pieces and store in refrigerator for 2 days.
- After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
- Remove vegetables and bacon.
- Add butter to pan.
- Remove rabbit from marinade and pat dry.
- Strain the marinade and save.
- Sprinkle salt over rabbit, dip in flour and brown in the butter.
- When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
- Cover and simmer until tender, about 1 hour.
- Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.
- Pour sauce over rabbit.
Nutrition Facts : Calories 823, Fat 35.6, SaturatedFat 13.2, Cholesterol 258.2, Sodium 867.9, Carbohydrate 22.1, Fiber 1.6, Sugar 2.5, Protein 87.7
HASENPFEFFER (RABBIT STEW)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- 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.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
HASENPFEFFER
My husband is an avid hunter. Almost 55 years ago, his aunt gave us this hasenpfeffer recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. -Mary Calendine, Hiddenite, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. , Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. , Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.
Nutrition Facts :
BEST BRAISED RABBIT
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.
Provided by mersaydees
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Cut the rabbit into serving pieces. Cut away and discard the belly meat.
- 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.
- Preheat the oven to 325°F.
- Heat the reserved bacon fat in the pan over high heat until it sputters.
- Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
- 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.
- 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.
- Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.
Nutrition Facts : Calories 490.5, Fat 24.2, SaturatedFat 7.5, Cholesterol 153.3, Sodium 518.8, Carbohydrate 11, Fiber 0.5, Sugar 1.2, Protein 53.3
CIVET OF RABBIT, OR HASENPFEFFER
An unusual dish with the traditional addition of chocolate for richness. This is best with hare but very nice with the much milder domestic rabbit (and quite good with chicken, too). This is one of those rare occasions when I find a long marinade really helps. You can begin the dish in the morning and finish it that day or start it twenty-four hours (or even more) in advance.
Yield makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Mix together the wine, vinegar, chopped carrot, and roughly chopped onion in a bowl large enough to hold the rabbit. Add the herb and the rabbit, along with some salt and pepper. Marinate in the refrigerator, turning the rabbit pieces occasionally, for at least 8 hours. Strain the marinade, reserving it, and dry the rabbit pieces.
- Cut the bacon into bits and render it over medium-low heat in a Dutch oven or steep-sided skillet. After 5 or 10 minutes, when it has given up much of its fat and is becoming crisp, remove it and add the chopped onion, diced carrot, and celery. Cook, stirring, over medium-low heat; chop the mushrooms and add them, too. If you have soaked dried mushrooms, strain and reserve the soaking liquid. When the vegetables are soft, after about 10 minutes, remove them with a slotted spoon and set aside with the bacon.
- Turn the heat to medium. Dredge the rabbit pieces in the flour and brown them in the fat that remains in the pan, turning as needed to brown evenly and seasoning with salt and pepper as they brown. When they are browned, lower the heat and return the vegetables and bacon to the skillet; stir, then add the reserved marinade and mushroom soaking liquid, if any. Raise the heat a bit, bring to a boil, stir, then add the chocolate, some salt, and plenty of pepper.
- Lower the heat even further, cover, and cook until the rabbit is tender and the sauce thick, about an hour. If the sauce is too thin, transfer the meat to a warm oven and reduce the sauce over high heat, stirring almost constantly, until it is thickened. Taste and adjust the seasoning and serve immediately, with buttered noodles, rice, or crusty bread.
HASENFEFFER (SOUR RABBIT STEW)
Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!
Provided by NXNER
Categories Soups, Stews and Chili Recipes Stews
Time 10h15m
Yield 5
Number Of Ingredients 15
Steps:
- In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
- Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
- Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
- In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
- Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 39.6 g, Cholesterol 122.1 mg, Fat 20.7 g, Fiber 3.6 g, Protein 46.7 g, SaturatedFat 4.9 g, Sodium 1486.9 mg, Sugar 5.4 g
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- Bring first 14 ingredients to a boil in a medium pot; turn off heat and let marinade cool. Place rabbit pieces in a glass jar or baking dish; pour marinade over. Cover and chill for 48 hours.
- Remove rabbit from marinade; strain marinade through a fine-mesh sieve and set aside; discard solids in sieve.
- Heat oil and butter in a large heavy pot. Place some flour in a shallow bowl and dredge rabbit in flour, shaking off excess. Working in batches if needed, cook rabbit, turning once, until golden brown, about 4 minutes per side. Transfer rabbit to a plate and discard drippings from pot. Pour reserved marinade into pot and bring to a simmer. Add rabbit pieces, cover, and simmer gently until rabbit is tender, 1 ½–2 hours. Serve with boiled potatoes or noodles.
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- Marinate the rabbit. Bring all the ingredients for the marinade to a boil, then let cool to room temperature. While the marinade is cooling, cut up a hare into serving pieces. Find a covered container (plastic, ceramic, glass) just about large enough to hold the cut-up hare and put the meat inside. Cover with the cooled marinade. If you have leftover marinade, put that into a different container. Put everything in the refrigerator and let it sit at least 8 hours, but 2 days is better.
- Remove the hare from the marinade and pat it dry. Save the marinade. Heat the butter in a large, heavy pot with a lid. Dredge the hare in the flour and brown well on all sides. Do this over medium to medium-high heat so the butter does not burn. Remove the hare pieces as they brown and set aside.
- Once you've browned the hare, add the onion and stir to coat with the butter. If there is not much butter left, add another tablespoon or so. Cook the onions over medium-high heat until they are soft and a little brown on the edges. Sprinkle salt over them as they cook.
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#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #german #european #wild-game #meat #rabbit #4-hours-or-less
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