Hasenpfeffer (German Style Wine Braised Rabbit)

Published: Dec 19, 2013 · Modified: Oct 26, 2022 by Linda Baker · This post may contain affiliate links

This isn't just any rabbit stew—this is Hasenpfeffer, a German masterpiece that transforms humble rabbit into something absolutely sublime. Yes, it takes 2 days to marinate, but what emerges is restaurant-quality elegance: incredibly tender, low-fat rabbit swimming in a complex wine sauce that tastes like it came from a Black Forest kitchen. Worth every minute of waiting.

German Braised Rabbit served with sides.

What is Hasenpfeffer?

Hasenpfeffer is a classic German preparation that elevates rabbit through time, technique, and restraint. Far from a simple braise, it relies on an extended marinade, traditionally wine-based and infused with aromatics such as onions, garlic, and spices. Over several days, the marinade penetrates the meat, gently breaking down its fibers and laying the foundation for a dish that becomes exceptionally tender and deeply flavored once cooked.

Rabbit is particularly well-suited to this method. It is lean, high in protein, and more digestible than many heavier meats, which allows it to absorb flavor without becoming greasy or overwhelming. Modern culture often treats rabbit as sentimental or ornamental, but it has long been a respected and practical protein in European kitchens, valued for both its availability and its versatility.

Sourcing rabbit today is straightforward. Most good butchers carry it fresh or frozen, and either works well for this dish. What matters most is not the provenance, but the care taken in preparation: proper marination, controlled heat, and patience during cooking. When treated correctly, the meat becomes supple and cohesive, with a depth of flavor that lingers rather than overwhelms.

Hasenpfeffer is a dish people tend to revisit, not because it is flashy, but because it rewards attention and time with consistency and elegance on the plate.

Jump to:

What is Hasenpfeffer?
Hasenpfeffer (German-Style Wine Braised Rabbit) - Recipe Card
Traditional German Hasenpfeffer (Rabbit Stew)
Rabbit or Hare?
Family Tradition
Rabbit - Farmed or Wild?
FAQ's
Chef's Notes
Wine Pairings for Hasenpfeffer

If you can't or don't want to use rabbit, you can absolutely make this with chicken instead. Just be sure to remove the skin from the chicken first, so you don't have to deal with flabby skin floating around in your beautiful braised dish.

I hate flabby skin.

Nobody wants that rubbery, unappetizing texture in an otherwise elegant meal. Trust me on this one—skinless chicken thighs work wonderfully and won't leave you picking soggy skin out of your stew.

More information about making Hasenpfeffer (German-Style Wine Braised Rabbit) is below the recipe card

Hasenpfeffer (German-Style Wine Braised Rabbit) - Recipe Card

LindySez

Rabbit is marinated in a flavorful wine marinade for 2 to 3 days, then slowly cooked in the oven to create this fall of the bone, low-fat dish.

4.58 from 19 votes

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Prep Time 15

Cook Time 2

Additional Time 2

Total Time 2 2 15

Course Other Meats

Cuisine German

Servings servings

Calories 187 kcal

Ingredients

1 whole domestic rabbit cut into portions (have your butcher do this if you want)

For the Marinade

2 ½ cups chopped onion about 2 medium
12 cloves garlic sliced
2 bay leaves torn if fresh or crumbled if dried
10 - 12 whole peppercorns
6 - 8 whole cloves
1 750 ml bottle dry white wine a Fume Blanc works well here

For Cooking

Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 - 3 tablespoons flour
1 - 1 ½ cups chicken stock

Instructions

Day 1-2: Marinate the Rabbit
Prepare the Marinade:
In a deep, non-reactive bowl, combine chopped onion, sliced garlic, bay leaves, peppercorns, cloves, and white wine. Add rabbit pieces, ensuring they are completely submerged in the marinade. Cover tightly with plastic wrap, placing a plate on top to keep rabbit submerged. Refrigerate for at least 24 hours, preferably 48 hours for deeper flavor.

Day 3: Cook the Hasenpfeffer

Preheat oven to 325°F (165°C)
Remove rabbit from refrigerator 30 minutes before cooking.
Remove rabbit pieces from marinade, scraping off any clinging onion or garlic. Pat rabbit completely dry with paper towels (crucial for proper browning).
Strain marinade through a fine-mesh sieve, separating liquid from solids.
Reserve both the strained wine and the aromatic solids separately
2. Brown the Rabbit
In a large, heavy Dutch oven, heat olive oil and butter over medium-high heat until butter is melted and frothy Season rabbit pieces generously with salt and freshly ground pepper
Working in batches to avoid overcrowding, brown rabbit pieces on all sides until deeply golden (about 8-10 minutes total per batch)-Don't rush this step - proper browning develops crucial flavor.
Transfer browned rabbit to a plate and set aside

3. Build the Base

Reduce heat to medium. Add reserved marinade solids (onions, garlic, herbs, spices) to the same pot.
Cook, stirring frequently, until onions are soft and translucent (about 5-7 minutes).
Sprinkle flour over the vegetables and cook, stirring constantly, for 2-3 minutes to eliminate raw flour taste
Deglaze and Braise
Gradually stir in 1 cup of the reserved marinade wine, scraping up any browned bits from the bottom. Cook until mixture begins to thicken (about 3-4 minutes). Return rabbit pieces and any accumulated juices to the pot.
Add chicken stock gradually until rabbit is just covered (about 1 cup).
Add more marinade and stock in equal portions if needed.
Bring to a gentle simmer. Oven BraiseCover pot with tight-fitting lid. Transfer to preheated oven. Braise undisturbed for 1½ hour

4. Finish the Sauce and Serve

Remove pot from oven
Carefully transfer rabbit pieces to a serving platter and keep warm.
Strain the cooking liquid through a fine-mesh sieve, discarding solids.
Return strained liquid to pot and bring to a simmer on stovetop. If sauce needs thickening: Mix 2 teaspoons cornstarch with 1 tablespoon cold chicken stock to create a slurry. Whisk into simmering sauce and cook until thickened (2-3 minutes).
Taste and adjust seasoning with salt and pepper. Arrange rabbit on serving platter. Spoon warm sauce generously over rabbit. Serve immediately

Notes

Make-Ahead: This dish actually improves in flavor when made a day ahead. Cool completely, refrigerate, then gently reheat before serving.

Rabbit Substitutions: If rabbit isn't available, this recipe works excellently with chicken thighs or even venison.

Storage: Refrigerate leftovers up to 3 days. The flavors continue to develop and meld.

Nutrition

Serving: 1gCalories: 187kcalCarbohydrates: 3gProtein: 12gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 590mgSugar: 10g

Keyword low-fat, rabbit, stew, wine-braised

Tried this recipe?Let us know how it was!

Traditional German Hasenpfeffer (Rabbit Stew)

A Family Recipe Passed Down Through Generations

A Family Recipe Passed Down Through Generations

Rabbit or Hare?

While "Hasenpfeffer" literally translates to "hare pepper," this recipe uses domestic rabbit instead of wild hare. There's an important distinction: rabbits and hares are quite different animals. Rabbits are born bald and blind, while hares are born with fur and full sight. More importantly for cooking, hares have a much stronger, gamier flavor compared to rabbit's mild, white meat.

I think rabbit is to hare in flavor what lamb is to mutton—and while I love lamb, I don't like mutton.

Rabbit meat is surprisingly mild and versatile. You could substitute rabbit in any dish that calls for chicken, though they don't taste the same. And honestly, why does everything that's not beef or pork always have to "taste like chicken"? Maybe it just tastes like rabbit!

Family Tradition

There are probably as many family recipes for Hasenpfeffer as there are for Paella—each family does it a little differently. This recipe comes from my great-grandfather, who was a chef in Germany. It's not entirely "traditional" in that my Hasenpfeffer uses no vinegar in the marinade, only white wine.

Why? Because I like it that way. My Oma made it that way, my mother made it that way, and I make it that way.

Rabbit - Farmed or Wild?

When I lived in Germany with my grandmother (Oma) for a while one year, she made Hasenpfeffer for me. Her rabbit was wild, so it had dark meat—not white like my farmed domestic rabbit. As a result, instead of white wine, she used red wine, but everything else was done the same as my family (Aunt Christine aside) has done for years.

I suggest: if you're going to hunt your rabbit yourself, you should probably use red wine instead of white as well.

The darker, gamier meat of wild rabbit pairs beautifully with red wine, while the milder domestic rabbit works perfectly with white wine.

So full disclosure, there are no vegetables in this "stew" just some great tender rabbit with a tasty, tasty gravy

FAQ's

What is the best way to cut up a rabbit?

Step-by-step (head off, cleaned)
1) Remove the forelegs (2 pieces)
Pull one foreleg away from the body.
Slice along the natural seam where the leg meets the chest.
There is no shoulder joint, just muscle.
Repeat on the other side.

2) Remove the hind legs (2 pieces)
Bend a hind leg outward.
Cut through the skin and muscle at the hip.
Pull gently to expose the ball joint, then cut cleanly through it.
Repeat.

3) Locate the correct saddle cut
Feel for the last rib with your fingers.
The saddle begins immediately behind that rib.
Make a straight crosswise cut just behind the last rib.
Use shears to cleanly cut through the backbone if needed.
Front rib/chest section goes to stock or the braise.

4) Cut the saddle into 3 pieces
Place the saddle bone-side up.
Left loin
Run your knife tight along one side of the spine.
Lift the loin as you free it, keeping it intact and boneless.
Right loin
Repeat on the opposite side.
Center saddle
What remains is the bone-in center section.
Trim edges; cut in half crosswise if large.

Final breakdown
2 forelegs

I served this with Mustard-Thyme Spaetzle and Steamed Fresh Green Beans.

Chef's Notes

Traditional Accompaniments: Serve with spaetzle, egg noodles, or boiled potatoes, and red cabbage or sauerkraut.