Hasenpfeffer: Rabbit stew marinated in a rich, spiced broth
- 1 rabbit, cut into pieces
- 1 cup red wine
- 1/2 cup red wine vinegar
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 bay leaves
- 5 cloves
- 5 juniper berries
- 1 teaspoon whole black peppercorns
- Salt to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup chicken or rabbit stock
- 1 tablespoon sugar
- Fresh parsley for garnish
Welcome to a culinary journey with Ancestral Evolution! Today, we'll be embracing our connection with traditional cuisines by preparing an ancient German classic with a modern twist. "Haasenpfeffer" traditionally signifies a generously spiced stew made with rabbit meat. By following this recipe, you will create a mouth-watering carnivore-friendly version of this hearty dish that foregoes flour yet mesmerizes with deep flavors and tender rabbit. Let's dive into making this rustic and comforting stew that’s perfect for those chillier days or when you want to impress with something unique.
Ingredients:
- 1 whole rabbit, portioned into pieces (back legs, front legs, rib cage, loin, and pelvis)
- 1 large onion, sliced
- 2 cups apple cider vinegar
- 1 bottle of red cooking wine (note: if it's unsalted, add salt to taste)
- A small handful of whole peppercorns
- A few cloves
- Bacon with a pepper crust (quantity as preferred)
- Garlic, minced (amount as desired)
Instructions:
1. Prep Time: 15 minutes; Cook Time: Approximately 2 hours; Total Time: 24 to 48 hours (including marinating time)
2. Begin by placing the portioned rabbit in a large bowl. Add the sliced onion on top of the rabbit pieces.
3. Pour 2 cups of apple cider vinegar and the entire bottle of red cooking wine over the rabbit and onions. Add salt to the marinade if your cooking wine is unsalted.
4. Toss in a small handful of whole peppercorns and a few cloves to the marinade.
5. Ensure all the rabbit pieces are well-coated with the marinade; then cover the bowl and refrigerate for 24 to 48 hours, allowing the flavors to infuse.
6. After the marinating period, heat a pot over medium heat and sauté the bacon until it's crispy. Add minced garlic during the last couple of minutes of cooking the bacon.
7. Remove the rabbit from the marinade and add it to the pot with the bacon and garlic. Sear the rabbit pieces on all sides.
8. Pour the remaining marinade liquid, along with the onions, cloves, and peppercorns, into the pot.
9. Bring the stew to a boil, then reduce the heat, cover the pot, and let it simmer gently for about 1 hour and 45 minutes to 2 hours, or until the rabbit is tender and falling apart.
10. Once the rabbit is tender, remove it from the heat and let it rest briefly.
11. Serve the hearty Haasenpfeffer with a dollop of sour cream or Greek yogurt if desired.
Equipment:
- Large mixing bowl
- Large pot or Dutch oven
- Cutting board and knife
- Induction cooktop or stovetop
Cooking Tips:
- Make sure to have a properly ventilated cooking area since the strong vinegar aroma may be potent during the cooking process.
- Serve with rustic bread or a side of roasted vegetables to complement the flavors of the stew.
- Always check the rabbit for tenderness to ensure it does not overcook.
Servings: 4-6
This recipe is attributed to Ancestral Evolution. For more recipes and interesting culinary content, be sure to visit their YouTube channel at https://www.youtube.com/@ancestralevolution.
YouTube channel - Ancestral Evolution: https://www.youtube.com/@ancestralevolution
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