Hasenpfeffer
Hasenpfeffer is a wonderful and warming stew from Germany.
Ingredients
- 1 cup of red wine
- 1 cup of chicken stock
- 1 hare or rabbit
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 tsp freshly ground black pepper
- ½ tsp crushed juniper berries
- 2 bay leaves
- 2 whole cloves
- 4 cloves of garlic
- 2 big onions or scallions
- Flour for dredging
- 4 big potatoes
- 2 carrots
- 1 cup of chopped mushrooms
Preparation
The marinade must be made 2 days in advance, this is because game often has a strong flavor, if you have a farm bunny 8 to 16 hours will do.
To make the marinade put the red wine, the chicken stock, 2 of the garlic cloves (minced), the onions (thickly chopped), the rosemary, thyme, juniper berries, cloves and bay leaves in a pot to boil but do not include the black pepper yet. Make sure you turn off the stove as soon as it starts bubbling and then add the black pepper. Set the marinade aside to cool.
Butcher your bunny and when the marinade has cooled, submerge it completely. If you have to add a little water to make sure the meat is submerged you can do so, less is better though.
After your meat is done marinating, take the meat out and sprinkle flour over all the pieces. Prepare a large pot and add butter or olive oil, when it is hot seal the pieces carefully batch by batch.
When all the meat is sealed add the marinade and the meat together and cook it on the lowest setting for 2 hours or until the meat comes off by pulling but has not fallen off the bone yet. Meanwhile you can cut up the rest of the vegetables. And add them only when the meat is already done.
While the potatoes are cooking, take some broth out in to a cup and add pinches of flour to thicken it. Stir it well to get rid of any lumps and when it is about the texture or mustard put it back in.
When the potatoes are done, sould take about 10, turn it off and serve hot.
This recipe will be plenty for 4 stew lovers.