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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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Reviewed: Dec. 10, 2006

I have made this recipe on several occasions and its been good every time. As a tip if you don't like your rabbit too gamey, boil it in a pan of water for 10 minutes, discarding the water before you begin the recipe. The other ingredient that will vary the dish is the bacon and how strongly smoked it is.

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3 users found this review helpful

Reviewer:

sg2050


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Reviewed: Jun. 6, 2006

Please review the printing of this recipe, it was my first Rabbit try and I followed the recipe to a T it was awful, to sour, and the Rabbit had no taste at all, I am considered a good cook, and this recipe shold never have left the kitchen, something is wrong, using the marinate to cook the rabbit in, maybe it should have been red wine and not red wine vinegar, I looked at the recipe again to see if I made any mistakes. this recipe should be send back to Germany, please respond thank you

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3 users found this review helpful

Reviewer:

marianne


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Reviewed: Aug. 6, 2005

[Do you remember, on TV - Laverne & Shirley? "Schlamiel, Schamazel, Hasenpeffer Incorporated"? :)]. Recently, it has become increasingly hard to find commercially grown and prepared frozen rabbit, but if you can find it, try this recipe! If you have never eaten rabbit before, it tastes like chicken. It is no more like eating the Easter Bunny than eating venison is like eating Rudolph!

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5 users found this review helpful

Reviewer:

selhull


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