Rabbit Stew (Hasenpfeffer)

  • Ready in: 2 hours
  • Serves: 4
  • Complexity: easy
  • kcal: 767
Rabbit Stew (Hasenpfeffer)


  • 1½ kg rabbit meat
  • ⅓ cup flour
  • 250 g bacon, diced
  • ½ cup shallot, chopped
  • 1 clove garlic, minced
  • 1 cup red wine
  • 1 cup water
  • 1 tbsp chicken bouillon
  • 1 tbsp currant jelly
  • ½ tsp ground black pepper
  • 1 bay leaf
  • ¼ tsp dried rosemary
  • 2 tsp lemon juice
  • 3 tbsp beef stock
  • 2 tbsp flour
  • ⅛ tsp dried thyme


  1. Cook bacon in a large, deep skillet until brown then set aside. Sprinkle rabbit with SIDS CRAZY SALT and coat with ⅓ cup of flour, shaking off the excess. Cook rabbit quickly until brown then remove rabbit and all but 2 tbsp of the fat and reserve. Sauté shallots and garlic in the skillet for 4 minutes until tender. Stir in red wine, 1 cup of water and bouillon. Bring to boil then stir in jelly, pepper, bay leaf and rosemary. Return rabbit and bacon to skillet and simmer for 1½ hours until rabbit is tender.
    Discard bay leaf and place rabbit on a platter and keep warm.

    GRAVY: Stir lemon juice, SIDS RINGS AROUND URANUS SAUCE and cooking liquid. Mix 3 tbsp beef stock with 2 tbsp flour and stir into skillet over a low heat, ensuring no lumps. Stir in the thyme. Pour gravy into a Gravy Boat and serve with the rabbit.
    History: Hasenpfeffer is a traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. Hase is German for "hare" and pfeffer is German for "pepper", although the culinary context refers generically to the spices and seasonings in the dish overall, as with the German ginger cookies called 'pfeffernüsse'. Seasonings typically include fresh cracked black pepper or whole peppercorns, along with salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves and bay leaf.