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My review
Hasenfeffer (Sour Rabbit Stew)
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NXNER
"Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!"
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Ingredients
10 h 15 m servings 536Original recipe yields 5 servings
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- US
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Directions
{{model.addEditText}} Print- In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
- Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
- Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
- In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
- Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
12/10/2006
I have made this recipe on several occasions and its been good every time. As a tip if you don't like your rabbit too gamey, boil it in a pan of water for 10 minutes, discarding the water before...
Most helpful critical review
6/6/2006
Please review the printing of this recipe, it was my first Rabbit try and I followed the recipe to a T it was awful, to sour, and the Rabbit had no taste at all, I am considered a good cook, and...
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6/6/2006
Please review the printing of this recipe, it was my first Rabbit try and I followed the recipe to a T it was awful, to sour, and the Rabbit had no taste at all, I am considered a good cook, and...
12/10/2006
I have made this recipe on several occasions and its been good every time. As a tip if you don't like your rabbit too gamey, boil it in a pan of water for 10 minutes, discarding the water before...
8/6/2005
[Do you remember, on TV - Laverne & Shirley? "Schlamiel, Schamazel, Hasenpeffer Incorporated"? :)]. Recently, it has become increasingly hard to find commercially grown and prepared frozen rab...
11/7/2009
I haven't tried this recipe, but I think there is a mistake in it. Hasenfeffer is usually cooked in a bottle of red wine, with a few table spoons of vinegar added, I imagine more than a pint of ...
11/6/2010
I used red wine in place of the vinager and just added about a tbsp of the red wine vinager. overall very tasty. 1 star as written, 4 stars changed average of 2.5.
3/20/2011
The directions do not include the vinegar but it is included in the marinade. May take some getting used to as we (Americans) do not cook this way as a rule. This recipe always turns out delicio...
10/28/2009
This looks very good and I would like to try it, however I am new to cooking rabbit and I don't see where to add the red wine vinegar to the recipe. I would hate to ruin a perfectly good rabbit!...
4/23/2017
I used 1.5 cups of the Red wine vinegar and 1.5 cups red wine. Perfection.