Rheinischer Hasenpfeffer: Rabbit stew.
- 1 whole rabbit, cut into pieces
- 2 cups red wine vinegar
- 2 cups dry red wine
- 2 onions, sliced
- 4 cloves
- 2 bay leaves
- 6 slices bacon, chopped
- 2 tablespoons flour
- 2 cups beef or game broth
- 1/2 teaspoon ground black pepper
- 6 juniper berries
- 1 teaspoon dried thyme
- Salt to taste
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- Sour cream (optional for finishing)
Rheinischer Hasenpfeffer is a traditional German dish, specifically from the Rhineland region, that is known for its rich and hearty flavors. This renowned rabbit stew is marinated in a mixture of vinegar and wine with onions, cloves, and bay leaves, which tenderizes the meat and infuses it with a deep, tangy flavor. After marinating, the rabbit is browned and slowly simmered with the marinade and additional ingredients such as bacon, broth, and a blend of spices including black pepper, juniper berries, and thyme. Thickened with a roux and sometimes enriched with sour cream, Rheinischer Hasenpfeffer offers a succulent and comforting meal, traditionally enjoyed during the colder months and for festive occasions.
Introduction:
Welcome to a true winter delight from the heart of Slovenia! I'm excited to share a recipe that will warm your soul on the chilliest of days. This rabbit ragu, infused with aromatic herbs and vegetables, is a classic Slovenian dish epitomizing comfort food. Hearty and rich, this recipe is especially cozy when it's snowing outside. Perfectly paired with pasta or if you prefer, creamy polenta or fresh bread, it’s sure to be a showstopper at your dinner table. Brought to you by Slovenian Kitchen by Michelle, let’s dive into this culinary adventure together!
Ingredients:
- 2 cans Italian plum tomatoes
- 1/4 cup unsalted butter
- 1/4 to 1/2 cup olive oil
- Small rack of baby riblets (optional)
- 3 1/2 to 4 pounds rabbit, boned and cut into 1-inch pieces (about 1/2 to 2 pounds of meat)
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh sage
- 2 medium onions, finely chopped
- 2 carrots, diced
- 2 stalks celery, with leaves, whole (optional)
- 3 cloves garlic, chopped
- 1 cup dry red wine
- Salt and pepper to taste
- 2 bay leaves
- Water, as needed
- Freshly grated cheese for serving
- Cooked pasta (your choice), for serving
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Equipment:
- Large bowl
- Large pot
- Cheesecloth (for bones)
- Cutting board and knife
- Cheese grater
Instructions:
1. Begin by preparing your tomatoes. Empty the canned tomatoes into a large bowl and use your hands to crush them gently. Set the tomatoes aside for later use.
2. In a large pot, combine the quarter cup of unsalted butter with the olive oil and let it melt over medium heat.
3. (Optional) If you decide to use riblets, brown them slightly in the butter and oil mixture for about two minutes before proceeding.
4. Add the cut up rabbit meat to the pot and cook for an additional 2 to 3 minutes, just until the rabbit begins to brown.
5. Stir in the chopped rosemary and sage, letting the herbs release their fragrance.
6. Add the onions, carrots, and whole celery stalks (if you're not a fan of cooked celery, these can be removed before serving). Also, add the chopped garlic. Sauté until the onions are transparent and the vegetables start to soften.
7. Now for the wine – pour it in along with a sprinkle of salt and pepper to taste, and add the bay leaves.
8. It’s time to introduce the crushed tomatoes to the pot. Stir everything well to combine.
9. Remember the bones from the rabbit? Wrap them in cheesecloth, tie securely, and add this to the ragu for an unparalleled depth of flavor. Pour in just enough water to cover everything.
10. Bring the ragu to a simmer, then reduce the heat to low and let it cook down for about an hour and 15 minutes, absorbing all the rich flavors.
11. After the simmering time, remove the pot from heat and extract the cheesecloth with the bones.
12. Serve the ragu hot over your choice of cooked pasta and finish with a generous amount of freshly grated cheese.
Cooking Tips:
- If you prefer a thicker ragu, let it simmer uncovered for the last 15 minutes to reduce and thicken.
- Allow the ragu to rest for 10 minutes off the heat before serving to let the flavors meld together beautifully.
Servings: 6-8
This recipe was inspired by Michelle from Slovenian Kitchen. You can enjoy more of Michelle's delightful Slovenian recipes on her YouTube channel: https://www.youtube.com/@SlovenianKitchenbyMichelle
#comfortfood #homemadecuisine #foodie
YouTube channel - Slovenian Kitchen by Michelle: https://www.youtube.com/@SlovenianKitchenbyMichelle
Rheinischer Hasenpfeffer: Rabbit stew.
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