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Hasenpfeffer (Rabbit Stew)

Rated as 4.73 out of 5 Stars

"Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices."
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2 h servings 767
Original recipe yields 4 servings


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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
  2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
  3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
  4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 767 calories; 33.3 21.9 79.1 300 894 Full nutrition

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Read all reviews 125
  1. 154 Ratings

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Most helpful positive review

Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like...

Most helpful critical review

The red wine made the white rabbit meat look like it was bleeding for half the cooking time. Then, it got a greyish burgandy color and never improved. This was my first time making rabbit and t...

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Least positive

Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like...

Oh My Goodness! This was awesome! I've never made rabbit before & my local meat market had them in as a specialty . This was gourmet! *I would recommend going with a good low sodium bacon, and ...

My husband raved on this recipe!! It was simple to prepare but has a gourmet flair. The rabbit was tender and the gravy was the bomb! Thank-you Cheryl Gross. Note: I added a few sliced, fres...

This was an excellent recipe, my first rabbit experience. I followed the recipe until right after cooking the garlic & shallot, at which time I added everything to the crockpot, set it on low, ...

Omigosh!!! Five stars aren't enough! I used a young cottontail to make it and hubby and I devoured as much as we could. I used Holly's suggestion of adding mushrooms and made some chunky mash...

Absolutely delicious. I didn't have bacon and used pancetta instead. I followed the recipe directions for preparing the rabbit separately from the shallots, red wine, bouillon and herbs. I then ...

A dish fit for a KING! The gravy is to die for. I didn't have currant jelly, so I used grape instead. Also used fresh mushrooms as recommended by another user. Can't wait to try it again wit...

This was the best rabbit I have ever eaten! I used a wild cottontail rabbit and it turned out so flavorful, moist and tender. I didn't have the boullion granules so I just substituted the wate...

This recipe was a hit! The rabbit came out moist and full of flavor, which left the guests fighting over the last bits. I splurged for some high quality, fresh bacon, which I think added a lot t...