Hasenpfeffer (Rabbit Stew)

HASENPFEFFER (Rabbit Stew)

Surely Not Road Kill

 

• 8 or 10 pieces of dressed rabbit
  
• Flour
  
• 1/4 cup fat (such as bacon fat)
  
• 1 tsp. salt
  
• 1/4 tsp. pepper
  
• 1/2 tsp. allspice or cloves
  
• 2 medium-sized sliced onions
  
• 2 heads garlic, smashed and minced
  
• 2 bay leaves
  
• 1/2 cup vinegar
  
• 1  12 oz. can diced tomatoes
  
• 1 small can tomato puree
  
• Fresh mushrooms, sliced, optional

Roll pieces of meat in flour and sprinkle with salt and pepper. Fry in fat until a golden brown. Place in a baking pan or casserole dish and add sliced onion, seasoning, vinegar, diced tomatoes, and tomato puree (add mushrooms if desired). Let simmer or bake at 350 degrees for 1 to 1-1/2 hours. Serves 8-10.



Alternative Recipe

HASENPFEFFER (Rabbit) STEW

Cook rabbit pieces in 1-2 cups of water in closed Dutch oven until meat can easily be deboned. Save broth to add to stew. Debone meat and chop into pieces. Fry meat pieces in fat (such as bacon fat) until golden brown. Drain pieces and add to other ingredients and broth (as listed above) in a crock-pot. Cook for 4-5 hours.