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Hasenfeffer (Sour Rabbit Stew)

“Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!”

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Marinated Rabbit Stew

Submitted by: Helena Unzueta

Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.

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Rabbit Stew with Coconut Cream

Submitted by: YAELIE24

This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

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Hasenpfeffer (Rabbit Stew)

Submitted by: Cheryl Gross

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

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Lickin' Good Rabbit

Submitted by: Ken

Fresh rabbit is bathed overnight in a tangy onion marinade, then braised in butter and served with a rich cream sauce.

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Rabbit Italian Style

Submitted by: June

Simply prepared braised rabbit dish with a sweet sherry sauce.

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Rabbit Fricassee Cuban-Style

Submitted by: YAELIE24

This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit. Serve with rice and a salad. Enjoy!

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Herb and Beer Braised Rabbit

Submitted by: Leslie Sullivan

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

Wild rabbit is delicious braised in a good beer with chicken stock and herbs.

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Rabbit with Mustard

Submitted by: Jose Miguel

Rabbit is brushed with mustard, then roasted in white wine with onions.

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Hasenpfeffer

Submitted by: Mary Calendine
Provided by: Taste of Home

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

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Seared Rabbit with Rosemary Potatoes

Submitted by: IMANKAY

Living In: Houston, Texas, USA

I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.

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