Search thousands of recipes reviewed by home cooks like you.

Hasenpfeffer (Rabbit Stew)

Hasenpfeffer (Rabbit Stew)

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Lovesmurfs

Lovesmurfs

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 767 kcal
  • 38%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 79.1 g
  • 158%
  • Cholesterol:
  • 300 mg
  • 100%
  • Sodium:
  • 894 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
  2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
  3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
  4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LTWARD
94

LTWARD

2/28/2007

Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like to have an elegant meal at home on New Year's, with all the kids here. We will definitely use this recipe this year. We raise our own meat rabbits and I used one we'd butchered too late yet it came out totally tender. I think this would be a good recipe for wild rabbit as well, because toughness will not be an issue with this recipe.

Kelly Savard
65

Kelly Savard

11/16/2007

Oh My Goodness! This was awesome! I've never made rabbit before & my local meat market had them in as a specialty . This was gourmet! *I would recommend going with a good low sodium bacon, and low sodium boullian b/c it seemed a bit on the salty side*. I'd also add fresh mushrooms the last hour. I served it w/ mashed red-skins and baby glazed carrots (seriously!) The wine I used was Penfolds Shiraz Cabernet. Not only was it perfect for the dish, but a great wine to serve with the meal. Smooth, delicate, perfect!

Holly Chadwick
35

Holly Chadwick

1/24/2005

My husband raved on this recipe!! It was simple to prepare but has a gourmet flair. The rabbit was tender and the gravy was the bomb! Thank-you Cheryl Gross. Note: I added a few sliced, fresh mushrooms to the gravy before thickening.

Similar recipes

ADVERTISEMENT