Hasenfeffer Sour Rabbit Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HASENPFEFFER (RABBIT STEW)



Hasenpfeffer (Rabbit Stew) image

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

3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
⅓ cup all-purpose flour
½ pound bacon, diced
½ cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
⅛ teaspoon dried thyme, crushed

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



Hasenpfeffer image

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

1 large onion, sliced
3 cups white vinegar
3 cups water
1 tablespoon pickling spice
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
8 whole cloves
1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
1/4 cup all-purpose flour
2 to 3 tablespoons butter
1 cup sour cream

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 :

HASENFEFFER (SOUR RABBIT STEW)



Hasenfeffer (Sour Rabbit Stew) image

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

2 ¾ cups red wine vinegar
3 cups water
1 ½ tablespoons white sugar
8 whole cloves
1 medium onion, thinly sliced
5 stalks celery, chopped
1 lemon, thinly sliced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 tablespoon salt
1 teaspoon pickling spice
1 teaspoon ground black pepper
1 cup all-purpose flour
1 (2 1/2 pound) rabbit, cleaned and cut into pieces
3 tablespoons vegetable oil

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

More about "hasenfeffer sour rabbit stew recipes"

HASENPFEFFER (RABBIT STEW) RECIPE - FOOD NETWORK KITCHEN
Web Directions For the marinade and rabbit: Combine the wine, vinegar, onion, thyme, bay leaves, salt, peppercorns, allspice, juniper,... While the marinade cools, cut the rabbit into 9 serving pieces: Open up the belly and remove the kidneys and any excess... Put the rabbit in a nonreactive bowl and ...
From foodnetwork.com
Author Amy Stevenson for Food Network Kitchen
Steps 7
Difficulty Easy
See details


HASENPFEFFER (RABBIT STEW) RECIPE | RECIPES.NET
Web Nov 12, 2023 2 pounds rabbit meat, cut into pieces ; 1/4 cup all-purpose flour ; 1 teaspoon salt ; 1/2 teaspoon black pepper ; 4 slices bacon, chopped ; 1 onion, diced
From recipes.net
See details


HASENPFEFFER RECIPE - HOW TO MAKE GERMAN HASENPFEFFER | HANK …
Web Dec 4, 2012 Hasenpfeffer, you see, is not a rabbit recipe. It requires a “hase,” the German word for hare. And our most common hare here in North America is the jackrabbit. Hasenpfeffer is an old dish. It’s combination of vinegar, wine and lots of spices suggests it is at least as old as the Renaissance, and probably older.
From honest-food.net
See details


HASENPFEFFER RECIPE | BON APPéTIT
Web Mar 12, 2012 Step 1. 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.
From bonappetit.com
See details


HASENPFEFFER – CHEF'S TABLE BY HOME BREW CHEF
Web Aug 18, 2019 The culinary history of this area blends across country borders. Routinely this rabbit stew is made with wine and vinegar. These flavors combine with peppercorns, rosemary, clove, sage, thyme, bay leaf, onions, and garlic, creating a delicious rabbit stew.
From chefs-table.homebrewchef.com
See details


HASENPFEFFER WITH SQUIRREL OR RABBIT | MEATEATER COOK
Web Mar 2, 2018 Ingredients 4 squirrels or 2 rabbits, skinned and cut into 4 legs and 2 loins each (about 2 pounds total) 1-1/2 cups cider vinegar 1 tsp. whole cloves 3 bay leaves 1 medium onion, peeled and sliced 2 tsp. kosher salt 2 tsp. sugar 1/4 tsp. freshly ground black pepper 1/8 tsp. allspice Vegetable oil for cooking 1/2 cup flour
From themeateater.com
See details


BEST HASENFEFFER SOUR RABBIT STEW RECIPES
Web 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 ...
From alicerecipes.com
See details


GERMAN RABBIT STEW (HASENPFEFFER) RECIPE - PETERSEN'S HUNTING
Web Directions: In a saucepan, combine marinade ingredients and bring to a boil. Set aside and allow to cool completely. Quarter rabbit... When you’re ready to cook, preheat oven to 350 degrees Fahrenheit. Remove rabbit from the marinade. Strain the marinade,... Heat 1 tablespoon oil in a Dutch oven ...
From petersenshunting.com
See details


HASENPFEFFER (GERMAN RABBIT STEW) - WIDE OPEN COUNTRY
Web Jun 2, 2020 Instructions Bring all the marinade ingredients, except the rabbit, to a boil then let cool to room temperature. Place the rabbit in... Remove the rabbit from the marinade and pat dry with paper towels. Keep the marinade. Season the rabbit with salt and... In a large pot or Dutch oven, cook the ...
From wideopencountry.com
See details


HASENFEFFER (SOUR RABBIT STEW) - NONONSENSE.RECIPES
Web 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.
From nononsense.recipes
See details


HASENFEFFER (SOUR RABBIT STEW) – RECIPE WISE
Web Hasenfeffer, also known as sour rabbit stew, is a traditional German dish typically served during the fall and winter months. The rabbit meat is slow-cooked in a tangy mixture of red wine vinegar, spices, and vegetables, resulting in a savory and rich stew. This hearty dish pairs well with crusty bread and a side salad. Whether you're looking for a cozy family …
From recipewise.net
See details


HASENFEFFER (SOUR RABBIT STEW) RECIPE | COOKTHISMEAL.COM
Web 1. In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt,... 2. Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking... 3. Remove the rabbit from the marinade and pat dry. ...
From cookthismeal.com
See details


HASENPFEFFER (RABBIT STEW) RECIPE | RECIPES.NET
Web Nov 12, 2023 How To Make Hasenpfeffer (Rabbit Stew) If you’re looking for a unique meal, this rabbit stew recipe is easy to make with premium rabbit meat along with bacon, wine, shallots, and others. Preparation: 30 minutes. Cooking: 1 hour 30 minutes. Total: 2 …
From recipes.net
See details


HASENPFEFFER RECIPE (GERMAN STEWED RABBIT) | WHATS4EATS
Web Ingredients Rabbit, dressed and cut into serving pieces -- 3 pounds Salt and pepper -- to taste Flour -- 1/2 cup Bacon, diced -- 1/3 pound Shallots or onion, diced -- 5 shallots or 1 onion Garlic, minced -- 2 or 3 cloves Cognac or brandy -- 1/4 cup Beef broth -- 1 1/2 cups Red wine -- 1 cup Lemon, sliced 1/4-inch rounds -- 1 Fresh thyme -- 1 sprig
From whats4eats.com
See details


FRINKFOOD - HASENFEFFER (SOUR RABBIT STEW)
Web 1 (2 1/2 pound): rabbit, cleaned and cut into pieces 3 tablespoons: vegetable oil Directions. 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.
From frinkfood.com
See details


HASENPFEFFER - GERMAN RABBIT STEW • NEBRASKALAND MAGAZINE
Web “Hase” is German for hare or rabbit while “pfeffer” literally translates to pepper, referring to the general spiciness of the recipe which hinges on a spicy vinegar marinade with a long soak time. A gravy is usually made from the brine, in which the rabbit is cooked, and ladled over noodles, potatoes or dumplings.
From magazine.outdoornebraska.gov
See details


HASENFEFFER (SOUR RABBIT STEW) | PUNCHFORK
Web Ingredients Makes 5 servings 1 (2 1/2 pound) rabbit, cleaned and cut into pieces 1 medium onion, thinly sliced 5 stalks celery, chopped 1 lemon, thinly sliced 1 1/2 tablespoons white sugar 8 whole cloves 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon pickling spice 1 cup all-purpose flour 3 tablespoons vegetable oil
From punchfork.com
See details


MAKING HASENPFEFFER- RABBIT STEW (CARNIVORE) - YOUTUBE
Web 59 Share 2.8K views 11 months ago What is hasenpfeffer? It's a delicious German stew made traditionally made with rabbit or hare. In this video we'll be making a carnivorish version of the...
From youtube.com
See details


HASENFEFFER (SOUR RABBIT STEW) - RECIPEPES.COM
Web 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.
From recipepes.com
See details


HASENFEFFER (SOUR RABBIT STEW) | RECIPE FINDER
Web 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.
From recipe-finder.com
See details


Related Search