Classic Rabbit Stew (Hasenpfeffer)
A rich, slow-cooked German-style stew with tender rabbit and root vegetables
KEY INFO:
Prep Time: 45 minutes (plus optional 24h marinade)
Cook Time: 2.5 hours
Total Time: 3-4 hours
Servings: 6
Difficulty: Moderate
Dietary: Contains meat, can be made gluten-free
EQUIPMENT NEEDED:
– Large Dutch oven or heavy-bottomed pot
– Sharp knife and cutting board
– Wooden spoon
– Fine mesh strainer (if marinating)
Alternative: Slow cooker on low for 6-8 hours
INGREDIENTS:
For the Marinade (Optional):
– 750ml red wine
– 2 tablespoons (30ml) red wine vinegar
– 2 bay leaves
– 4 juniper berries, crushed
– 1 large onion, roughly chopped
For the Stew:
– 1 rabbit (2.5-3 lbs/1.1-1.4kg), cut into 8-10 pieces
– 3 tablespoons (45ml) vegetable oil
– 2 tablespoons (30g) butter
– 2 large onions, diced (300g)
– 4 carrots, chunked (300g)
– 3 celery stalks, sliced (200g)
– 4 garlic cloves, minced
– 2 tablespoons (30g) all-purpose flour (or cornstarch for GF)
– 500ml chicken stock
– 2 bay leaves
– 2 sprigs fresh thyme
– Salt and pepper to taste
METHOD:
1. If marinating: Combine marinade ingredients in a large bowl. Add rabbit, cover, and refrigerate 24 hours. Remove rabbit and strain marinade (reserve liquid).
2. Pat rabbit pieces very dry with paper towels. Season generously with salt and pepper.
3. Heat oil and butter in Dutch oven over medium-high heat until shimmering.
4. Brown rabbit pieces in batches until golden brown (about 4-5 minutes per side). Remove to a plate.
5. Lower heat to medium. Add onions, carrots, and celery. Cook until softened (8-10 minutes).
6. Add garlic, cook 1 minute until fragrant.
7. Sprinkle flour over vegetables, stir constantly for 2 minutes.
8. Slowly add wine (or reserved marinade) and stock, stirring constantly to prevent lumps.
9. Return rabbit to pot with herbs. Bring to simmer, cover, and cook on low heat for 2-2.5 hours until meat is fork-tender.
CRUCIAL TIPS:
– Don’t skip browning the rabbit – it’s essential for flavor
– Keep heat low during long simmer
– Check liquid levels occasionally, add more stock if needed
– Meat is done when it easily pulls from bone
STORAGE & SCALING:
Storage:
– Refrigerate up to 3 days
– Freezes well for 3 months
Scaling:
– Recipe doubles easily
– Increase pot size accordingly
– Cooking time remains same
VARIATIONS:
Traditional: Add 100g bacon lardons with vegetables
Mushroom: Add 300g mixed mushrooms halfway through cooking
Wine-free: Use additional stock and 2 tbsp balsamic vinegar
Common Mistakes:
– Cooking too hot (causes tough meat)
– Not browning properly
– Adding too much liquid
This classic stew improves overnight as flavors develop. Serve with crusty bread or spätzle for an authentic German experience.
