What is Hassenpfeffer?

Hasenpfeffer is a traditional German rabbit stew. Many cultures create variations on a bowl, which is also referred to as a gulp rabbit. To make Hasenpfeffer, rabbit meat is cut into pieces and marinated in wine and acetic sauce for up to three days. After the marination, the rabbit is browned and then steamed to the tender. The result is a rich, tasty stew with a touch of spices. Cold days are well suitable for Hasenpfeffer because they are filled and warming. A long time of marination allows the meat to fully absorb the taste, while the slow steamed meat causes the meat to be tender and soft. Woodstove is an ideal surface for cooking foods such as Hasenpfeffer because it promotes slow, even cooking, even if a conventional stove can also be used on low to medium heat.Lings, noodles or dense, crunchy bread. Some chefs like to make Hasenpfeffer honor German cuisine with starch as Spätzle. Salt and pepper are also provided on the table so that people can adjust the spices to taste.

In German is and hass rabbit or hare, while pfeffer is pepper. If you want to make Hasenpfeffer, start by getting four pounds (two kilograms) of rabbit meat. Cut the meat into pieces and wash it before soaking in cold salt water for one hour. While the rabbit soaks, prepare the marinade. In a large glass or ceramic bowl, combine one and half cups of white wine, three quarters of vinegar, one half cup of finely chopped onion, one tablespoon of spices, two teaspoons of salt, one teaspoon freshly cracked with pepper and two leaves. Once the rabbit soaked, lift it, rinse, dry it and immerse it in the marinade.

cover the marinade bowl and chill for three days, turn the rabbit regularly to ensure that it is evenly covered. Then drain the bowl and reserve the marinade after starting it with a gentle sieve or cheesecloth. Create a rabbit in flour and brownNot on the medium in a heavy pan or a Dutch furnace, along with one finely chopped onion. When the meat is brownish, add one and one half of the cups of tense marinade along with two tablespoons of sugar. Create Hasenpfeffer over low heat and slowly add the rest of the marinade until the meat is tender. This usually takes about two hours.