HASENPFEFFER
6 servings
This dish is the traditional German treatment for mature wild rabbits and hares. To use farmed rabbit, we recommend finding a mature roaster.
Heat in a large skillet over medium-high heat:
- 2 tablespoons vegetable oil
Add and cook, stirring, until the onion is golden:
- 1 large onion, chopped
- 3 celery ribs, chopped
- 2 carrots, chopped
Add:
- 3 cups fruity red wine such as gamay, pinot noir, or merlot
- 1 cup red wine vinegar
- ½ cup coarsely chopped parsley
- 6 garlic cloves, smashed
- 1 teaspoon dried thyme
- 1 teaspoon crushed black peppercorns
- 1 teaspoon whole cloves
- ½ teaspoon allspice berries
- ½ teaspoon juniper berries
- 2 bay leaves
Bring to a boil, then reduce the heat and simmer for 1 hour. Strain and cool.
Cut into 7 serving pieces, above:
- One 6- to 8-pound roaster rabbit or mature hare
Place the pieces in a bowl, add the cooled liquid, and marinate in the refrigerator overnight.
Drain the rabbit and reserve the marinade. Pat the pieces of rabbit dry and whisk together on a plate:
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Dredge the pieces in the flour to coat. Heat in a Dutch oven over medium-high heat:
- 3 tablespoons bacon fat or vegetable oil
Brown the rabbit pieces on both sides, in batches if necessary. Transfer the pieces to a plate, discard the fat, and reduce the heat to medium. Melt in the pot:
- 2 tablespoons butter
Add and cook until translucent and beginning to brown, about 6 minutes:
- 1 large onion, chopped
Add the reserved marinade and browned rabbit. Bring to a simmer, cover, and cook until the meat is done throughout and tender; roaster rabbits will take about 40 minutes, tougher wild rabbits and hares may take up to 2 hours. Serve with:
- Buttered egg noodles, Spätzle, or Potato Dumplings