Hasenpfeffer Recipe
Hasenpfeffer Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My husband is an avid hunter. Almost 55 years ago, his aunt gave us this recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. —Mary Calendine, Hiddenite, North Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Cook: 35 min.

Ingredients

  • 1 large onion, sliced
  • 3 cups vinegar
  • 3 cups water
  • 1 tablespoon pickling spice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 8 whole cloves
  • 1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
  • 1/4 cup all-purpose flour
  • 2 to 3 tablespoons butter or margarine
  • 1 cup (about 8 ounces) sour cream

Directions

In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately. Yield: 6 servings.
Originally published as Hasenpfeffer in Taste of Home June/July 1993, p35

  • 1 large onion, sliced
  • 3 cups vinegar
  • 3 cups water
  • 1 tablespoon pickling spice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 8 whole cloves
  • 1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
  • 1/4 cup all-purpose flour
  • 2 to 3 tablespoons butter or margarine
  • 1 cup (about 8 ounces) sour cream
  1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately. Yield: 6 servings.
Originally published as Hasenpfeffer in Taste of Home June/July 1993, p35

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MY REVIEW
Ashley User ID: 9313610 277557
Reviewed Nov. 10, 2017

"I have been making rabbit for the past few months since my friend starting raising some for meat consumption. This is the best recipe I have tried so far! Marinating in the pickling spices and vinegar bodes well with the rabbit meat. My boyfriend is German and said this is a good representation of German food. Highly recommended if you want a stick-to-your-ribs kind of dinner."

MY REVIEW
heart4asia User ID: 4883587 2246
Reviewed Nov. 12, 2014

"loved this recipe. meat had great flavor and i loved the sauce. i made rice to serve with this and we put the sauce all over the rice. should have probably made potatoes to keep it more german style, but it is fantastic no matter what side you choose. will definitely make again, but probably with chicken or turkey next time."

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