Hassenpfeffer Pickled Rabbit Recipes

Hasenpfeffer image

My husband is an avid hunter. Almost 55 years ago, his aunt gave us this hasenpfeffer recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. -Mary Calendine, Hiddenite, North Carolina

Recipe From tasteofhome.com

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

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HASENPFEFFER RECIPE - HOW TO MAKE GERMAN …

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Web Dec 4, 2012 · Hasenpfeffer, you see, is not a rabbit recipe. It requires a “hase,” the German word for hare. And our most common hare here in …

4.9/5 (17)

Total Time 2 hrs 45 mins

Category Main Course

Calories 1106 per serving

Marinate the rabbit. Bring all the ingredients for the marinade to a boil, then let cool to room temperature. While the marinade is cooling, cut up a hare into serving pieces. Find a covered container (plastic, ceramic, glass) just about large enough to hold the cut-up hare and put the meat inside. Cover with the cooled marinade. If you have leftover marinade, put that into a different container. Put everything in the refrigerator and let it sit at least 8 hours, but 2 days is better.
Remove the hare from the marinade and pat it dry. Save the marinade. Heat the butter in a large, heavy pot with a lid. Dredge the hare in the flour and brown well on all sides. Do this over medium to medium-high heat so the butter does not burn. Remove the hare pieces as they brown and set aside.
Once you've browned the hare, add the onion and stir to coat with the butter. If there is not much butter left, add another tablespoon or so. Cook the onions over medium-high heat until they are soft and a little brown on the edges. Sprinkle salt over them as they cook.

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HASENPFEFFER WITH SQUIRREL OR RABBIT | MEATEATER COOK

From themeateater.com
Web Mar 2, 2018 · Preparation Make a brine by combining the vinegar, cloves, bay leaves, onion, salt, sugar, pepper, and allspice. Place the meat in a …

Servings 4

Category Main

Make a brine by combining the vinegar, cloves, bay leaves, onion, salt, sugar, pepper, and allspice.
Place the meat in a food-safe tub, pour the brine over, and set a heavy plate on top of the meat to keep it submerged.
When ready to cook, remove the meat and pat it dry with paper towels. Reserve l cup of the leftover brine and discard the rest. Heat 1/4 inch oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

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HASENPFEFFER (RABBIT STEW) RECIPE

From allrecipes.com
Web May 16, 2023 · Hasenpfeffer (Rabbit Stew) 4.8 (170) 137 Reviews 31 Photos Rabbit stew made with bacon, wine, garlic, shallots, herbs, and …

5/5 (169)

Total Time 2 hrs 30 mins

Category Dinner, Drink

Calories 767 per serving

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.
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Steps 7

Difficulty Easy

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From petersenshunting.com
Web The German rabbit dish called “hasenpfeffer” is made by marinating rabbit in a highly spiced (not spicy) and vinegary concoction for 2 or 3 days, …

Estimated Reading Time 4 mins

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From food.com
Web Oct 14, 2008 · Hassenpfeffer (Pickled Rabbit) 1 Submitted by Taylor in Belgium "German version for making rabbit. Good served with Potato Dumplings, sour cream thickens the …

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