Hasenpfeffer is a classic German dish that’s prepared by marinating a hare in wine and, sometimes, vinegar. It’s then braised and cooked in liquid for a long period of time to make the meat tender and palatable. There are many variations to this dish and even though the original recipes called for a hare, any type of rabbit will do. The traditional recipes that use wine and vinegar tend to have a sour flavor similar to sauerbraten, which originally was prepared by using venison.
The old traditional recipes used for cooking most game such as wild boar, venison and hare utilized many acidic marinades. The purpose of the marinades in those days wasn’t only to tenderize, but to act as a preservative and prevent the growth of harmful microorganisms. The school of thought at that time was to either pack the food in high concentrations of salts and sugars, or submerge it in brines, which are high in salt, and marinades, which are high in acids. Everything was prepared with safety and food preservation in mind.
With the invention of refrigeration and new cooking devices such as pressure cookers, oven bags, convection ovens, food processors and vacuum-pack sealers, we no longer need to utilize high salts, acids and marinades to preserve meat. Matching the correct cooking method with each cut or type of meat should suffice in making the meat tender and tasty.
Rabbits are one of the most prolific small game animals in North America, yet many hunters still don’t know how to prepare them. The best cooking methods for rabbit, due to its leanness and toughness, is to braise it, cook it in oven bags or pressure cook it. And if you’re motivated enough, you can strip the loins and tenderloins from the back of the rabbit and cook these tender cuts of meat by using dry cooking methods such as sautéing, pan frying, stir frying, deep frying, roasting, grilling and/or broiling.
Rabbits shouldn’t hang or age like venison or pheasants because the meat is so lean that if it’s hung it will break down and sour faster than most meats. Warm-weather rabbits usually carry tularemia, which is also known as rabbit disease, so you must be careful when cleaning and skinning rabbits in warm weather. If you cut yourself make sure you clean the wound well and if you see a red line on your arm, make sure that you get to a doctor as quickly as possible. Tularemia is killed by cooking, so you don’t have to worry about eating the cooked meat.
Rabbits can be prepared in many ways. When cooking the entire rabbit, use the meat for pot pies, stroganoff, a la king, tetrazzini or cook it in tomato sauce, brown sauce or white sauce. The meat can be trimmed and prepared into all kinds of sausages, chilies, tacos, etc. This month’s recipe is a classic Hasenpfeffer recipe that you’re sure to enjoy.
Hasenpfeffer
4lbs. of rabbit or hare
1 pt. red wine
2 T. red wine vinegar
One diced onion
One whole clove
One bay leaf
1 c. flour
1 T. kosher salt
1 T. ground black pepper
¼ c. oil
1 c. chicken broth
1 c. marinade
1 c. sour cream
Method: Quarter the rabbit, place it and the diced onion and spices into the wine and vinegar and marinate overnight. Before cooking, combine the flour with salt and pepper and dredge the rabbit in the flour mixture. Heat oil in large skillet or braising pan, brown the meat in hot oil and then add the broth and marinade. Bring to a boil, cover and place in a 350-degree oven and cook for approximately 1-1½ hours. Remove from the oven and adjust the consistency of the liquid by adding sour cream. Do not boil the liquid after the sour cream has been added.
There are many variations to this dish. You can add mushrooms, pearl onions and cooked bacon and then use the bacon fat in place of the oil. Serve with dumplings, egg noodles, spaetzle, polenta or rice.
WEB EXTRA RECIPES:
Rabbit Cacciatore
4 lbs. of rabbit or hare
1T. olive oil
1 T. kosher salt
1 T. ground black pepper
1 tsp. oregano (dry)
1 c. flour
¼ c. oil
1 c. sliced onion
1 T. diced garlic
1 c. sliced green peppers
1 c. sliced mushrooms
1 c. white wine
1 pt. brown sauce or gravy
1 c. diced tomatoes
Fresh thyme and oregano to taste
Method:
Cut rabbit into four or six pieces and rub with oil. Combine spices and flour. Dredge rabbit in flour mixture. In a heavy braising pan or cast iron pan, heat oil, add rabbit and brown meat. Add onion, garlic, peppers and mushrooms. Cook for 5-10 minutes, add wine, brown sauce, and tomatoes, bring to boil, cover and cook in 350 degree oven until meat is fork tender. Place on stove top, finish sauce with fresh herbs. Serve over polenta.
Rabbit with Mustard, Mushrooms, and Cream
4 lbs. of rabbit or hare
1T. olive oil
2 T. Dijon mustard
1 T. kosher salt
1 T. ground black pepper
1 c. flour
¼ c. oil
1/2 c. sliced onion
1 tsp. diced garlic
1 pt. sliced mushrooms (any combination)
1 c. white wine
1 T. Dijon mustard
¼ c. flour
1 pt. half-and-half
Method:
Cut rabbit into 4 or 6 pieces, rub with oil and mustard. Combine spices and flour. Dredge rabbit in flour mixture. In a heavy braising pan or cast iron pan, heat oil, add rabbit and brown meat. Add onion, garlic, and mushrooms. Cook for 5-10 minutes, add wine and mustard, reduce this liquid by half. Prepare a slurry or whitewash by combining the flour and half & half. Add to the rabbit, bring to boil, cover and cook in 350 degree oven until meat is fork tender. Place on stove top, adjust the consistency of the sauce season and serve with bowtie pasta.