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 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 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
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, black pepper, paprika, cloves, allspice, and nutmeg. Dredge rabbit pieces in the flour mixture, shaking off any excess.
2. In a Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Brown rabbit pieces on all sides, working in batches if necessary. Remove rabbit from pot and set aside.
3. In the same pot, add chopped onion and minced garlic. Cook until onion is translucent, about 5 minutes.
4. Add beef broth, red wine vinegar, honey, and bay leaf. Stir to combine.
5. Return rabbit pieces to the pot, making sure they are submerged in the liquid. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour.
6. Add sliced carrots and cubed potatoes to the pot. Cover and continue cooking for another 30 minutes, or until vegetables are tender and rabbit is cooked through.
7. Remove bay leaf before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for browning rabbit pieces, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 11g
Carbohydrates per serving: 38g
Protein per serving: 33g
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.
- Carrots and potatoes can be substituted with other root vegetables like parsnips or turnips.
Variations:
- Add chopped bacon or pancetta to the pot before browning rabbit pieces for extra flavor.
- Use white wine instead of red wine vinegar for a lighter sauce.
- Add mushrooms to the pot along with the carrots and potatoes.
Tips and tricks:
- Make sure to shake off any excess flour from the rabbit pieces before browning to prevent the flour from burning in the pot.
- If the sauce is too thin, remove the rabbit pieces and vegetables from the pot and simmer the sauce over medium-high heat until it thickens to your liking.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a covered pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a ladle of sauce over the rabbit pieces and vegetables.
Garnishes:
Sprinkle with chopped fresh parsley or thyme before serving.
Pairings:
Serve with a side of roasted Brussels sprouts or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Green salad
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
- If the rabbit meat is tough, it may need to cook for a longer period of time. Check it periodically and add more liquid if necessary.
Food safety advice:
- Make sure to cook rabbit meat 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 marinated rabbit meat. It is often served with potatoes and carrots and has been a popular dish in Germany for centuries.
Flavor profiles:
Hasenpfeffer has a rich, savory flavor from the rabbit meat and beef broth, balanced by the sweetness of honey and tanginess of red wine vinegar. The spices add warmth and depth to the dish.
Serving suggestions:
Serve with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
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Region: German