Hassenpfeffer Marinated Rabbit Stew Recipes

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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



Hasenfeffer (Sour Rabbit Stew) image

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

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

HASSENPFEFFER (MARINATED RABBIT STEW)

My grandpa came to this country from a little town in Bavaria, Germany in the 1920's. He brought so many custom's with him and I cherish them all. He was an avid hunter and this was one of his recipes. Growing up this was one of those annual meals with the whole family. Wild rabbit is the best, but it can be made with tame....

Provided by Cheryl Starker

Categories     Wild Game

Time 1h

Number Of Ingredients 14



Hassenpfeffer (Marinated Rabbit Stew) image

Steps:

  • 1. Cut rabbit into serving size pieces. Put into deep bowl and cover with a mixture of red wine vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices and 1/4 teaspoon pepper. Cover and put into the refrigerator for 2-3 days to marinate. Turn the rabbit often.
  • 2. Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Toss out the contents left in the strainer.
  • 3. Coat the rabbit pieces evenly by shaking 2 or 3 at a time in a paper or plastic bag containing a mixture of 1/3 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
  • 4. Heat 3 tablespoons of shortening in a Dutch oven or heavy sauce pot.
  • 5. Add the rabbit pieces and brown slowly. Remove from heat. Gradually add 2 cups of the reserved marinade. Cover and simmer 45 minutes to an hour until the meat is tender.
  • 6. Add 1/4 cup of flour to 1/2 cup of the reserved marinade. Blend well. Pour 1/2 of this flour mixture into cooking liquid, stirring constantly. Bring to a boil. Gradually add only what is needed of the remaining flour mixture for desired consistency. Bring to a boil after each addition. After the final addition, reduce to medium heat and cook 3 to 5 minutes.
  • 7. Serve rabbit with the gravy. This is good with oven roasted potatoes and onions and cooked cabbage.

1 (2 to 3 lb.) rabbit
3 c red wine vinegar
3 c water
1 medium onion sliced
2 carrots, peeled and cut into pieces
1 Tbsp salt
1 tsp pickling spices
1/4 tsp pepper
1/2 c sugar
1/3 c all purpose flour
1 tsp salt
1/4 tsp pepper
3 Tbsp shortening
1/4 c all purpose flour

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



Hasenpfeffer image

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 :

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

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