Ingredients with Measurements:
- 2 lbs rabbit meat, cut into serving pieces
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 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
- 2 tbsp caraway seeds
- 2 tbsp juniper berries
- 2 bay leaves
- 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 the flour, salt, black pepper, and paprika. Dredge the rabbit pieces in the flour mixture, shaking off any excess.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the rabbit pieces and cook until browned on all sides, about 5-7 minutes. Remove the rabbit from the pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
4. Add the beef broth, red wine vinegar, honey, caraway seeds, juniper berries, and bay leaves to the pot. Stir to combine.
5. Return the rabbit pieces to the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the rabbit is tender.
7. Remove the bay leaves from the pot and discard. Sprinkle the chopped parsley over the top of the rabbit and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 27g
Protein: 44g
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or pork.
- Red wine vinegar can be substituted with apple cider vinegar.
- Honey can be substituted with maple syrup or brown sugar.
- Caraway seeds can be substituted with fennel seeds.
- Juniper berries can be substituted with allspice berries.
Variations:
- Add chopped carrots and potatoes to the pot for a one-pot meal.
- Use white wine instead of red wine vinegar for a lighter flavor.
- Add chopped bacon or pancetta to the pot for extra flavor.
- Use a slow cooker instead of a Dutch oven for a hands-off cooking method.
Tips and tricks:
- Make sure to brown the rabbit pieces well before adding them to the pot for maximum flavor.
- If the sauce is too thin, remove the rabbit pieces from the pot and simmer the sauce on high heat until it thickens.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the Hasenpfeffer in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Green beans with garlic and lemon
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the rabbit is tough, it may need to cook for a longer period of time.
- If the sauce is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the rabbit to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hasenpfeffer is a traditional German stew made with rabbit meat, onions, and a variety of spices. It is often served with potatoes or bread dumplings.
Flavor profiles:
The caraway seeds and juniper berries give this dish a slightly sweet and earthy flavor, while the red wine vinegar adds a tangy note.
Serving suggestions:
Serve with a glass of red wine for a classic pairing.
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Region: German