Hasenpfeffer (aka Rabbit Stew)

I know what you're thinking... but trust me, butchering/cooking a rabbit was the most foreign, yet surprisingly delicious experience I have had in my kitchen to date!

Here's how it all started...

My Fiance wanted to surprise me with a "Chopped" style basket of mystery ingredients, from which I could create a meal for the two of us to enjoy, minus the time limit.  Now, if you have ever seen the show "Chopped" on the Food Network, you know that the ingredients the chefs must use in each meal they create are anything but ordinary!

In my special basket I found a whole skinned rabbit, along with Rutabaga, a vegetable I had never cooked before.  Luckily, Jeff had done a little research to make my task a bit easier, and found a recipe a tradiational German rabbit stew called Hasenpfeffer.

To my surprise, this turned out to be an amazing recipe that was quite easy to prepare!  It is unlike the typical fare you might associate with Germany.  If you aren't shy about eating an animal you might see hopping around your yard, give this recipe a try :-)  You may need to call around to some specialty grocers to find one that carries game meat, but it's worth the effort!  Rabbit is a very lean meat with a texture that reminds me of a cross between chicken and pork.  The flavor is more rich than both of these meats, but definitely on the lighter side when compared to animals such as buffalo and venison.

For all you brave souls out there, here is the recipe:

Hasenpfeffer (Rabbit Stew)


Ingredients:
3 lbs. rabbit meat, cleaned and cut into chunks
1/2 teaspoon salt
1/3 cup all-purpose flour
1/2 lb. bacon, diced
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 chicken bouillon cube
1 tablespoon red currant jam
1 teaspoon freshly ground black pepper
1 bay leaf
1 sprig fresh rosemary, finely chopped
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour

Directions:

1. Cook bacon in a deep skillet over medium-high heat until browned.  Remove to a paper towel to drain.  Sprinkle rabbit with salt and pepper, then toss in 1/3 cup flour to coat, shaking off excess.  Brown the rabbit in the remaining bacon fat, then remove rabbit from skillet and reserve.

2.  Saute the onion and garlic in the remaining fat in the skillet for about 5 minutes until tender.  Stir in the wine, water, and chicken bouillon.  Heat to a boil, then stir in the jam, pepper, bay leaf, rosemary, and thyme.  Return the bacon and rabbit to the skillet, bring to a boil, and then reduce to a simmer.  Simmer for 1 1/2 hours, or until the rabbit is tender.

3.  Remove the bay leaf and discard.  Remove the rabbit from the skillet and place on a serving platter, keep warm.

4.  To make the gravy, combine the 3 tablespoons water, with the 2 tablespoons of flour in a small bowl.  Add the lemon juice and the flour mixture to the skillet and stir over low heat until the juices have thickened. Pour the gravy over the rabbit, or serve alongside the rabbit in a gravy boat.

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We enjoyed the Hasenpfeffer with a side of Oven-Roasted Rutabaga and Carrots...

NOTE: If you have never tried Rutabaga, it is similar to a potato, in that it has a starchy texture and can be baked, roasted, or mashed.  It has a slightly sweet taste that lies somewhere between a potato and a carrot.  

Here is how I prepared them:

First, peel off the tough outer skin of the Rutabaga and chop it into bite-size chunks.  Wash 2-3 carrots and slice them into small chunks, leaving the skin on.  Place the chopped veggies on a small sheet pan, drizzle them with EVOO (I used Tuscan Herb infused EVOO), and sprinkle them with freshly cracked black pepper.  Bake in a 400 degree oven for 20-30 minutes until tender and slightly brown.

The root vegetables were the perfect compliment to the rabbit stew!

We paired the stew with a bottle of Chateauneuf-du-Pape, which proved to be an outstanding combination:

Overall, this meal had a very rustic feel that can only be described as 'Comfort Food'.  I think the Germans got it right with this one!  I don't mind their typical specialties, such as Wienerschnitzel, but the Hasenpfeffer is by far my favorite German meal to date!


Librarian turned Foodie