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Hasenfeffer (Sour Rabbit Stew)
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Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
615 minutes
Traditional German rabbit stew recipe handed down for generations. Time-intensive but incredibly rewarding. Rich, savory dish with addictive flavors. Pair with creamy mashed potatoes and crisp celery. Leftovers taste even better. Bon appétit!
Ingredients:
  • 2.75 cups red wine vinegar
  • 3 cups water
  • 1.5 tablespoons white sugar
  • 8 whole cloves
  • 1 medium onion, thinly sliced
  • 5 stalks celery, chopped
  • 1 lemon, thinly sliced
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 1 tablespoon salt
  • 1 teaspoon pickling spice
  • 1 teaspoon ground black pepper
  • 1 (2 1/2 pound) rabbit, cleaned and cut into pieces
  • 3 tablespoons vegetable oil
Instructions:
  • Combine water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice, and black pepper in a large pot. Bring to a boil, then cool. Marinate rabbit pieces in the mixture, cover, and refrigerate overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread flour on a lined baking sheet and bake for about 10 minutes, stirring occasionally, until the flour turns a light brown color.
  • Take the rabbit out of the marinade and gently dry it. Strain the marinade, discarding the solids and keeping the liquid for later use.
  • In a deep skillet or Dutch oven over medium heat, warm the oil. Coat the chicken with toasted flour, then fry in the hot oil until golden on both sides. Set aside the browned chicken. If there is excess oil in the pan, sprinkle toasted flour to absorb it.
  • Combine 1/2 cup of marinade with 1/4 cup of toasted flour in a jar, then shake vigorously with the lid closed until smooth. Heat rabbit drippings in a pan over low heat and slowly stir in the mixture until slightly thickened, stirring constantly.
  • Place the rabbit pieces back into the pan, cover, and gently simmer for 1 hour until the meat is tender and easily comes off the bones. Remove bones before serving, if preferred.

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