# Wild Rabbit Recipes ## Stews ### Hasenpfeffer > [!info] > [Hasenpfeffer](https://en.wikipedia.org/wiki/Hasenpfeffer) is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-sized pieces, and braised with onions in a wine-and-vinegar marinade. The name comes from the German _Hase_ ("hare") and _Pfeffer_ ("pepper"), referring to the dish's primary ingredient and bold seasoning. In Dutch, _Hazenpeper_ was first recorded in 1599 as "a dish made with the meat of a hare." This classic dish is a recipe with as many variations as there are generations of wild rabbits. Here is my take on hasenpfeffer—an attempt to stay as authentic as possible while tempering the sharp, dominant flavor of vinegar. | | | | ------------: | --------- | | **Serves** | 4 | | **Prep time** | 48 hours | | **Cook time** | 2-3 hours | **Equipment** - [ ] Dutch oven - [ ] Wooden spoon - [ ] Chef knife - [ ] Tongs - [ ] Spice sachet / cheesecloth - [ ] Mason jar(s) - [ ] Strainer **Ingredients** | | | | ---------: | -------------------------------------------------------------- | | `2` | Cottontail rabbits (or `1` jackrabbit, or `1` domestic rabbit) | | `2 tbsp` | Olive oil | | `1/3 cup` | All-purpose flour | | `1` | Yellow onion, diced | | `1` | Shallot, minced | | `2 cloves` | Garlic, minced | | `1 tbsp` | White sugar | | `2 sprigs` | Fresh thyme | | `2 sprigs` | Fresh rosemary | | `4 leaves` | Fresh sage | | `1` | Bay leaf | | `To taste` | Chives, minced | **Marinade** | | | | ----------: | --------------------------- | | `1 cup` | Water | | `1 1/2 cup` | Red wine, semi-dry (or dry) | | `1/2 cup` | Apple cider vinegar | | `1/2` | Lemon, juiced | | `4 cloves` | Garlic, thinly sliced | | `2` | Shallots, thinly sliced | | `2` | Bay leaves | | `2 sprigs` | Fresh rosemary | | `2 sprigs` | Fresh thyme | | `4 leaves` | Fresh sage | | `4` | Cloves, whole | | `1 tsp` | Juniper berries, crushed | | `1/4 tsp` | Allspice, ground | | `1 tbsp` | Kosher salt | | `1/4 tsp` | Black pepper, cracked | > [!summary] Directions > - _Marinade_ > - [ ] Place marinade aromatics into spice sachet: `Bay Leaves`, `Fresh Rosemary`, `Fresh Thyme`, `Fresh Sage`, `Cloves`, & `Juniper Berries`. Seal sachet and add to saucepan. Combine remaining marinade ingredients into saucepan, stir to combine. > - [ ] Bring saucepan to light boil, stir periodically for 5 minutes. Remove from heat and allow to cool to room temperature (~2 hours). > - [ ] Quarter `Cottontail Rabbits`, bone-in. Add meat into empty mason jar(s). Place jars in refrigerator until marinade has cooled. > - [ ] Once marinade cooled: remove spice sachet, discard solids. Add liquid to mason jars, assuring all protein is submerged. Seal jars, keep refrigerated for 48 hours. Occasionally shake jars to assure even marinade. > - _Cook_ > - [ ] Preheat oven to 350°F. Preheat Dutch oven on stove-top at medium-high heat. > - [ ] Remove rabbit from jarred marinade, pat dry. Strain and discard any remaining solids from marinade, ==retain all liquid in jars for later use==. > - [ ] Heat `1 tbsp Olive Oil` in Dutch oven. Coat rabbit pieces in flour, shake all excess, brown both sides in Dutch oven. Remove browned rabbit and set aside for later use. > - [ ] Heat additional `1 tbsp Olive Oil` in Dutch oven. Add: `Yellow Onion`, `Shallot`, `Garlic` and cook until translucent, stirring periodically. > - [ ] Add remaining marinade liquid to Dutch oven. Scrape bottom of Dutch oven with wooden spoon to loosen any protein sear solids into the stew. Add `White Sugar`, stir to combine. > - [ ] Add to clean spice sachet: `Fresh Rosemary`, `Fresh Thyme`, `Fresh Sage`, & `Bay Leaf`. Seal sachet and add to Dutch oven. > - [ ] Return browned rabbit to Dutch oven. > - [ ] Bring Dutch oven to a boil then take off heat. Cover pot with lid. Bake in preheated oven for 1-2 hours, or until rabbit meat can be easily pulled from bone. Check at 1st hour, sir. > - _Serve_ > - [ ] Cook desired side dishes while stew is baking in oven. > - [ ] Remove Dutch oven from baking, stir. > - [ ] Remove all rabbit meat from bones: return protein to stew, discard bones, stir. > - [ ] Serve hasenpfeffer stew over buttered mashed potatoes or German dumplings. Garnish with `Chives`. Pairs well with roasted vegetables.