Go Back
+ servings
German Braised Rabbit served with sides.

Hasenpfeffer (German-Style Wine Braised Rabbit)

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.
4.41 from 10 votes
Prep Time 15 minutes
Cook Time 2 hours
Additional Time 2 days
Total Time 2 days 2 hours 15 minutes
Course Other Meats
Cuisine German
Servings 4 servings
Calories 187 kcal

Ingredients
  

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

  • Prepare the MarinadeI; n a deep bowl combine the onion, garlic, bay leaves, cloves, and wine. Add the rabbit pieces making sure they are submerged. Cover with plastic wrap, placing a plate on top to keep the rabbit submerged. Refrigerate for at least one full day, two is better.
  • Heat the oven to 325°F. 
    Prepare the Hasenpfeffer: Remove the rabbit from the refrigerator and remove the rabbit pieces, scraping off any onion or garlic that is clinging to it. Pat the rabbit dry with paper towels (wet meat doesn't brown). Strain the solids from the wine by pouring through a sieve; saving the marinade and onions separately. 
  • In a large heavy pot or Dutch oven, heat the oil and butter together until the butter has melted and become frothy. Salt and pepper the rabbit then add to the pot, in batches as necessary. Brown well. (Browning is important. Do not rush this step). Once all the rabbit is browned, lower the heat then add the solids from the marinade (onions and garlic). Cook, stirring frequently until the onions are soft. Stir in the flour and sauté for about 2 - 3 minutes. 
  • Stir in 1 cup of the marinade and cook until beginning to thicken. Add the rabbit, plus any accumulated juices to the pan, along with about 1 cup of chicken stock. Add marinade and chicken stock in equal portions to cover the rabbit. Cover the pot and place in the oven. Ignore for 1 ½ hours.
  • After 1 ½ hours, remove the pot from the oven. Remove the rabbit from the pot. Put the rabbit on a platter and keep warm. 
  • Strain the sauce to remove all the solids. Bring the sauce to a simmer. If it is not thick enough, make a slurry of 2 teaspoons cornstarch to 1 tablespoon chicken stock. Stir and cook until thickened. Serve rabbit with gravy spooned over.

Video

Nutrition

Serving: 1gSodium: 590mgSugar: 10gCholesterol: 40mgCalories: 187kcalPolyunsaturated Fat: 8gSaturated Fat: 4gFat: 13gProtein: 12gCarbohydrates: 3g
Keyword low-fat, rabbit, stew, wine-braised
Tried this recipe?Let us know how it was!