The Ultimate Guide to Rabbit Stew: From Hasenpfeffer to Classic Recipes

What is rabbit stew?

Rabbit stew is a hearty and flavorful dish made with rabbit meat, vegetables, and a rich broth. It is a popular dish in many cultures around the world, and there are countless variations on the recipe. Rabbit stew can be made with a variety of ingredients, including carrots, potatoes, onions, celery, garlic, herbs, and spices. The stew is typically simmered for several hours until the rabbit meat is tender and the flavors have had a chance to meld.

What is Hasenpfeffer?

Hasenpfeffer is a German style rabbit stew that is traditionally made with wine, vinegar, onions, and spices. The rabbit meat is marinated in the wine and vinegar mixture for several hours before being cooked. Hasenpfeffer is a rich and flavorful dish that is perfect for a cold winter day.

What are the different types of rabbit stew?

There are many different types of rabbit stew, each with its own unique flavor and ingredients. Some popular variations include:

  • French rabbit stew: This stew is made with white wine, mushrooms, and cream.
  • Italian rabbit stew: This stew is made with tomatoes, olives, and herbs.
  • Spanish rabbit stew: This stew is made with saffron, paprika, and chorizo.
  • American rabbit stew: This stew is typically made with potatoes, carrots, and onions.

How to make rabbit stew:

Making rabbit stew is a relatively simple process. Here are the basic steps:

  1. Marinate the rabbit meat: If you are using a recipe that calls for marinating the rabbit meat, do so for at least several hours or overnight.
  2. Brown the rabbit meat: Heat some oil in a large pot or Dutch oven over medium-high heat. Add the rabbit meat and cook until it is browned on all sides.
  3. Add the vegetables and broth: Add the vegetables and broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for several hours, or until the rabbit meat is tender.
  4. Season to taste: Season the stew with salt, pepper, and any other desired herbs or spices.
  5. Serve: Serve the rabbit stew hot, with a side of bread or dumplings.

Tips for making rabbit stew:

  • Use a good quality rabbit meat.
  • Marinate the rabbit meat to tenderize it and add flavor.
  • Brown the rabbit meat before adding it to the stew to give it a rich flavor.
  • Simmer the stew for several hours to allow the flavors to meld.
  • Season the stew to taste with salt, pepper, and any other desired herbs or spices.

What to serve with rabbit stew:

Rabbit stew can be served with a variety of side dishes, such as:

  • Bread
  • Dumplings
  • Potatoes
  • Rice
  • Salad

Rabbit stew is a delicious and hearty dish that is perfect for a cold winter day. There are many different variations on the recipe, so you can find one that suits your taste. With a little practice, you can easily make rabbit stew at home.

Additional information:

  • Rabbit stew is a good source of protein and iron.
  • Rabbit meat is low in fat and calories.
  • Rabbit stew can be frozen for up to 3 months.

Here are some additional resources that you may find helpful:

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Rabbit – Farmed or Wild?

During my year-long stay in Germany, my grandmother, Oma, prepared Hasenpfeffer for me. Her rabbit was a wild one, so its meat was darker than mine, which comes from a domestic farm. She used red wine instead of white as a result, but other than that, everything is done the same as my family (Aunt Cristine excepted) has been doing for years.

I propose using red wine for the white as well, if you plan to go rabbit hunting yourself.

I referred to this as “German Wine Braised Rabbit Stew” in my video. A few individuals mentioned that even though they watched the entire video, I was unable to create a “stew.” Stemming is the term used in cooking occasionally to describe a slow-braze

To be completely honest, this “stew” consists solely of delicious, tender rabbit with a delightful gravy; no veggies at all.

Try this dish; bugs don’t mind at all if you eat some rabbit. Make it with chicken if you are unable to or do not wish to use rabbit. Just make sure the chicken’s skin is removed so you won’t have to deal with loose skin.

I hate flabby skin.

The making of Hasenpfeffer – German Wine Braised Rabbit

How long until its ready?

Two to three days. Thats how long until its ready!

Hasenpfeffer is a German Wine Braised Rabbit that has been marinated for a couple of days in a tasty onion and garlic infused wine marinade and is so so tender and fall off the bone good that you will want to make it. Often.

Since its peak, rabbit has become less popular as a food source because it is a high-protein, low-fat food that is also easily digested. No, I don’t raise them, and I don’t kill them, but rabbit is still a great meat, and with their reputation as good breeders, they certainly can keep meat on the table! I dunno, maybe Bugs Bunny or Thumper had something to do with it. I order mine from my butcher frozen or fresh, but if you’d rather, you could go hunting.

“There are probably just as many Hasenpfeffer family recipes as there are Paella recipes.”

Rabbits are different then hares (the true translation of the word Hasen) in that they are born bald and sightless while hares are born with hair and fully sighted. Hares are also gamier in flavor; so I prefer rabbit as its meat is very mild and white. You could use rabbit in any dish that you would use chicken in, although I dont think they taste the same.

Why, after all, must everything that isn’t pork or beef taste like chicken?

Maybe it just tastes like rabbit!

It tastes to me like lamb to mutton or rabbit to hare.

And while I love lamb, I dont like mutton.

Hasenpfeffer is likely to have just as many family recipes as paella. Each family does it a little differently. My great-grandfather, a German chef, gave me the recipe. Not quite “traditional,” since my Hasenpfeffer recipe only uses white wine in the marinade instead of vinegar.

Because I like it that way.

That’s how my mother made it, how my Oma made it, and how I make it.

How to Cook Rabbit Two Ways | Deep Fried Rabbit and Hasenpfeffer


What is rabbit meat called on a menu?

In different cuisines, rabbit meat may be referred to as “lapin” in French cuisine, “coniglio” in Italian cuisine, and “conejo” in Spanish cuisine. However, the most common and widely used term is still “rabbit meat.”

What do the French call rabbit meat?

Lapin is the French word for rabbit, but the rabbits commonly cooked are farmed and young and are properly called lapereaux, a word that…

What is rabbit called when cooked?

Unlike other animals like cows (beef) and pigs (pork) where there are other names to call them, rabbit meat is simply called “rabbit meat” all over the world. This is due to the fact that rabbit meat is uncommon and somewhat rare to be eaten, so there are no culinary terms for it.

What is the German word for cooked rabbit?

Hasenpfeffer is a traditional German dish of brined and stewed rabbit.

What is a white rabbit dish?

The original name for this dish was, in fact, “Welsh rabbit,” though it has nothing to do with bunnies. In an attempt to reduce confusion, the name was altered to “rarebit,” but it can still trip up us American folks that are unfamiliar with the dish. The dish itself is made with a blend of melted cheese mixed with savory spices.

Is Welsh rabbit a British dish?

Also called Welsh Rabbit, this classic British dish is comprised of a complex-flavored velvety-smooth cheese sauce on toasted bread. The origin of this dish is unclear and often debated; however, it’s thought that it was originally called Welsh Rabbit, even though it didn’t contain rabbit. And it’s said it may not even be a Welsh dish!

Is Welsh rarebit a rabbit?

And no, it’s not rabbit. When you think of classic comfort foods, Welsh rarebit may not be at the top of your mind. But if you’ve had the chance to taste Welsh rarebit, you know it belongs right up there with mashed potatoes and mac ‘n’ cheese. Get to know this beloved dish, from its origins to how it’s made. What exactly is Welsh rarebit?

Why is it called Welsh rabbit?

According to many sources, what actually happened is that the name Welsh Rabbit came about as an ethnic slur against the Welsh by the English, the idea being that the impoverished and uncouth Welsh had to eat this melted cheese on toast instead of the rabbit they couldn’t afford.

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