Ingredients with Measurements:
- 2 lbs rabbit meat, cut into pieces
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup red wine vinegar
- 1/4 cup honey
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. In a large bowl, mix together flour, salt, black pepper, paprika, cloves, and allspice. Add rabbit pieces and toss to coat.
2. Heat vegetable oil in a Dutch oven over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes. Remove rabbit from pot and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add beef broth, red wine vinegar, honey, and bay leaf to the pot. Bring to a boil, then reduce heat to low and add rabbit pieces back to the pot.
5. Cover and simmer for 1 hour, stirring occasionally, until rabbit is tender and sauce has thickened.
6. Remove bay leaf and stir in chopped parsley.
7. Serve hot with mashed potatoes or crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Medium-high heat for browning rabbit, then low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 13g
Carbohydrates per serving: 26g
Protein per serving: 32g
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or beef.
- Red wine vinegar can be substituted with apple cider vinegar.
- Honey can be substituted with maple syrup or brown sugar.
Variations:
- Add chopped carrots and potatoes to the stew for a heartier meal.
- Use different spices such as thyme, rosemary, or sage for a different flavor profile.
- Add a splash of Worcestershire sauce for a tangy kick.
Tips and tricks:
- Make sure to brown the rabbit pieces well before adding them back to the pot for maximum flavor.
- If the stew is too thin, mix together 1 tbsp cornstarch with 1 tbsp water and stir into the stew to thicken it up.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over medium heat until heated through.
Presentation ideas:
Serve stew in individual bowls with a sprig of parsley on top for garnish.
Garnishes:
Fresh parsley, chopped green onions, or croutons.
Pairings:
Serve with mashed potatoes, crusty bread, or a side salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
If the stew is too thick, add more beef broth or water to thin it out. If it's too thin, mix together 1 tbsp cornstarch with 1 tbsp water and stir into the stew to thicken it up.
Food safety advice:
Make sure to cook rabbit meat to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Hasenpfeffer is a traditional German stew made with marinated rabbit meat and spices. It's often served with mashed potatoes or spaetzle.
Flavor profiles:
This stew has a rich and savory flavor with hints of sweetness from the honey and tanginess from the red wine vinegar.
Serving suggestions:
Serve this classic German stew on a cold winter night with a glass of red wine.
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Region: German