Hasenpfeffer
Hasenpfeffer is a German rabbit fricassee. This version of the traditional dish brings out the light clove and touch of caramel flavor from the German dark wheat beer style, accented with smoked bacon and fresh herbs.
| Servings | Prep Time |
| 6guests | 25minute |
| Cook Time |
| 2hour |
|
|
Ingredients
- 1/2pound bacon, smoked, thick cut,chopped into 1/2 inch pieces
- 4 – 5pound rabbit, fresh,cut into six pieces (2 legs, 2 hind quarters, 2 breast | rib)
- 2teaspoon salt, kosher
- 1teaspoon peppercorns, black, freshly cracked
- 1/2cup flour, all-purpose
- 1cup shallotspeeled and diced
- 2tablespoon thyme leaves, fresh
- 1tablespoon rosemary, leaves, fresh
- 1tablespoon savory, leaves, fresh
- 10each peppercorns, black, cracked
- 2each bay leavespreferably fresh
- 2each garlic, clovespeeled and minced
- 2each cloves, whole
- 22ounce Dunkel Weisse,such as Dunkelweizen
- 2cup stock, chicken,or vegetable stock
- 2teaspoon lemon juice
- 2tablespoon flour, all-purpose
- 1tablespoon parsley, Italian leafleaves only,
- 1/2teaspoon salt, kosher
Instructions
- In a large Dutch oven over medium heat, add the cut bacon. Stir somewhat frequently to help the bacon cook evenly and to help render out the fat. Once the bacon is lightly crisp, but not burnt, remove it from the pot. Leave behind as much grease in the pot as possible.
- While the bacon is rendering, cut up the rabbit and season with the salt and pepper to coat. Using your hands, rub the seasoning into all over the rabbit pieces. Next, dredge each piece of meat in the flour, coating evenly on all sides, and place it into the pan with the drippings. Add enough pieces to cover the bottom, not letting the pieces touch. Cook for 6 – 7 minutes on each side to form a nice golden brown crust and set aside on a clean plate. Repeat the process until all the meat is cooked.
- If the bottom of the pan starts to have lots of burnt flour bits, the heat is too high. Clean the pan before continuing with the dish.
- Preheat the oven to 300°F | 149°C.
- Add the shallots, stirring to coat evenly in the remaining drippings, cooking for 7 -9 minutes to caramelize them. Add the thyme, rosemary, savory, peppercorns, garlic, and cloves, stirring to incorporate, and cook for 2 minutes to soften the garlic a touch. Season with salt and pepper. Deglaze the pot with the Dunkelweizen, scraping the bottom of any browned bits.
- Add the stock, along with the browned rabbit into the pot, bringing the mixture to a gentle simmer. Cover the Dutch oven with a tight-fitting lid and place it in the center of the preheated oven. Beer Braise for about 2 hours, depending on how accurate the oven temperature is. The rabbit should be fork-tender, but not completely falling off the bone. Remove the pot from the oven and place onto a burner, over medium heat. Carefully remove the rabbit pieces to a plate. If there is not very much braising liquid left, add more beer or stock to the pot. Add lemon juice (to add a touch of acidity to the sauce) and sprinkle in the flour and parsley. Using a whisk, stir as the liquid comes to a boil. The sauce will thicken as it cooks for 1 – 2 minutes, cooking out the starchy taste of the flour. The sauce should be the consistency of gravy. Add more beer | stock if too thick or flour if to thin, to adjust the consistency. Taste and season with salt and pepper if needed.
- To serve, place a piece of rabbit atop either Hefeweizen Spätzle, Pumpkin DBA Spätzle, Pretzel Spätzle or mashed potatoes infused with Bock. Sauce the beer-braised rabbit meat with its braising liquid gravy, garnishing with more chopped parsley and serve with braised red cabbage.
Recipe Notes
Hasenpfeffer Recipe Variations:
Chicken or duck can be substituted for the rabbit, if unavailable.