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

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

535.9 calories; 46.7 g protein; 39.6 g carbohydrates; 122.1 mg cholesterol; 1486.9 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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 you begin the recipe. The other ingredient that will vary the dish is the bacon and how strongly smoked it is. Read More
(24)

Most helpful critical review

Rating: 1 stars
06/06/2006
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 this recipe shold never have left the kitchen something is wrong using the marinate to cook the rabbit in maybe it should have been red wine and not red wine vinegar I looked at the recipe again to see if I made any mistakes. this recipe should be send back to Germany please respond thank you Read More
(36)
13 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
06/06/2006
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 this recipe shold never have left the kitchen something is wrong using the marinate to cook the rabbit in maybe it should have been red wine and not red wine vinegar I looked at the recipe again to see if I made any mistakes. this recipe should be send back to Germany please respond thank you Read More
(36)
Rating: 4 stars
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 you begin the recipe. The other ingredient that will vary the dish is the bacon and how strongly smoked it is. Read More
(24)
Rating: 4 stars
08/06/2005
Do you remember on TV - Laverne & Shirley? "Schlamiel Schamazel Hasenpeffer Incorporated"?:). Recently it has become increasingly hard to find commercially grown and prepared frozen rabbit but if you can find it try this recipe! If you have never eaten rabbit before it tastes like chicken. It is no more like eating the Easter Bunny than eating venison is like eating Rudolph! Read More
(17)
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Rating: 3 stars
11/09/2009
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 vinegar would make this inedible. Read More
(13)
Rating: 3 stars
11/08/2010
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. Read More
(9)
Rating: 4 stars
03/22/2011
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 delicious and gone! Read More
(4)
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Rating: 3 stars
10/29/2009
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! Please advise on when to add the vinegar... Read More
(1)
Rating: 4 stars
11/06/2016
Cooked in slow cooker! I made this in a slow cooker after I browned it. Cooked on low for about 8 hours. It was perfect! I only gave it four stars because I tried it as originally written and it wasn't as good as when I made it in the slow cooker. Read More
Rating: 5 stars
04/24/2017
I used 1.5 cups of the Red wine vinegar and 1.5 cups red wine. Perfection. Read More