How To Make Hasenpfeffer (Rabbit Stew)
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 2 pounds rabbit meat, cut into pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup red wine
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 cup chopped fresh parsley
Instructions
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In a bowl, combine the flour, salt, and black pepper. Dredge the rabbit pieces in the flour mixture, shaking off any excess.
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In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
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Add the rabbit pieces to the pot and brown them on all sides. Remove the rabbit and set aside.
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In the same pot, add the onion and garlic, sauté until the onion is translucent.
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Add the chicken broth, red wine, red wine vinegar, bay leaves, thyme, rosemary, cloves, and allspice to the pot. Stir to combine.
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Return the rabbit and bacon to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1 1/2 to 2 hours, or until the rabbit is tender.
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Remove the bay leaves and discard. Stir in the chopped parsley.
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Serve the Hasenpfeffer hot with mashed potatoes or crusty bread.
Nutrition
- Calories : 343 kcal
- Total Fat : 11g
- Saturated Fat : 4g
- Cholesterol : 161mg
- Sodium : 965mg
- Total Carbohydrate : 17g
- Dietary Fiber : 1g
- Sugar : 3g
- Protein : 35g
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