HOW TO COOK HASENPFEFFER

How To Cook Hasenpfeffer –it is a German version of rabbit stew. This dish is commonly served throughout the Central Europe. Unlike other rabbit stew, Hasenpfeffer requires a little numerous ingredients but it’s worth it because this dish is delicious and I prefer it over other stews made of rabbits or hare. I have a German friend and he’s the one who introduced me this dish. His name is Heindrich Kruger and thanks to him for this great recipe I am about to share with you. You may want to replace some ingredients according your taste and you can remove some if you have some allergy from them. There are places where rabbits are not meant for food but rather as pets so I can do nothing about that, but you can use chicken or pork if you still want to try this recipe. Here is how to cook Hasenpfeffer:

Ingredients

1 kilogram of rabbit meat, (cut into serving pieces)

1 pinch of salt

3 tablespoon flour

¼ kg bacon (diced)

½ cup shallots (finely chopped)

1 cup of red wine

1 cup water

1 clove garlic (minced)

1 tbsp chicken bouillon (granular)

1 tbsp Currant jelly

1 tsp ground black pepper

1 bay leaf

1 pinch of dried rosemary (ground)

2 tsp lemon extract (pineapple extract will do)

3 tbsp water

2 tbsp flour

1 pinch of dried thyme (crushed)

Cooking Procedure

1. In a pan, put the bacon and cook under medium high heat until brown.
2. Remove from the pan and dry with paper towel. Set aside.
3. In a bowl, put the rabbit meat, add salt, 3 tablespoon of flour, and mix perfectly.
4. In the same pan, saute rabbit until brown. Remove from pan and set aside.
5. In the same pan, saute garlic and shallots until the garlic turns light brown.
6. Add wine, 1 cup of water, bouillon and simmer while stirring.
7. Add jelly, pepper, bay leaf and rosemary.
8. Put back the rabbit and the bacon into the pan.
9. Slow simmer for an hour or until the rabbit is tender.
10. Transfer to a platter.
11. In the pan, stir lemon extract with 3 tablespoon of water and 2 tablespoon of flour. Mix perfectly.
12. Stir the mixture over low heat, add thyme and stir constantly until thick.
13. Pour over stew and serve.

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