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hassenpfeffer (marinated rabbit stew)

(1 rating)
AnneBoleynTudor avatar
Recipe by
Cheryl Starker
@AnneBoleynTudor
Newark, DE

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. This recipe is for 1 rabbit. It only takes 10 minutes to make up the marinade, but the rabbit must marinate in the refrigerator for 2-3 days in a covered container. Turn the rabbit often. Grandma made a bunch in heavy cast-iron pans. No wonder it was once a year.

(1 rating)
yield 4 serving(s)
cook time 1 Hr

Ingredients For hassenpfeffer (marinated rabbit stew)

  • 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

How To Make hassenpfeffer (marinated rabbit stew)

  • 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.
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