Ingredients with Measurements:
- 2 lbs. rabbit meat, cut into serving pieces
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cinnamon
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 cups beef broth
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/2 lb. mushrooms, sliced
- 1/2 cup heavy cream
Special equipment needed:
- Large Dutch oven or heavy pot
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, pepper, paprika, allspice, cloves, and cinnamon.
2. Dredge rabbit pieces in the flour mixture, shaking off excess.
3. In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat.
4. Brown rabbit pieces on all sides, working in batches if necessary. Remove from pot and set aside.
5. Add chopped onion to the pot and sauté until softened, about 5 minutes.
6. Add beef broth, red wine vinegar, and water to the pot, scraping up any browned bits from the bottom.
7. Return rabbit pieces to the pot and bring to a boil.
8. Reduce heat to low, cover, and simmer for 1 hour.
9. Add sliced mushrooms to the pot and continue simmering for an additional 30 minutes.
10. Stir in heavy cream and simmer for another 10 minutes.
11. Serve hot with mashed potatoes or crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 40 minutes
5. Temperature:
Medium-high heat for browning rabbit pieces, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 14g
Protein: 34g
Sodium: 720mg
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or pork.
- Red wine vinegar can be substituted with apple cider vinegar.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced bacon to the pot before browning rabbit pieces for extra flavor.
- Add diced carrots and celery to the pot with the onion for a heartier stew.
- Use sour cream instead of heavy cream for a tangier flavor.
Tips and tricks:
- Make sure to shake off excess flour from rabbit pieces before browning to prevent clumping.
- Use a wooden spoon or spatula to scrape up browned bits from the bottom of the pot when adding liquid to enhance flavor.
- Simmer the stew on low heat to prevent the cream from curdling.
Storage instructions:
Store leftover Hasenpfeffer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Hasenpfeffer in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve Hasenpfeffer in individual bowls or on a large platter with mashed potatoes or crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or thyme for a pop of color and flavor.
Pairings:
Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, or a green salad.
Troubleshooting advice:
If the stew is too thin, simmer uncovered for a few minutes to thicken. If it's too thick, add more beef broth or water.
Food safety advice:
Make sure to cook rabbit meat to an internal temperature of 165°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 during Oktoberfest and other festive occasions.
Flavor profiles:
Hasenpfeffer has a rich, savory flavor with hints of spice and tanginess from the vinegar and cream.
Serving suggestions:
Serve Hasenpfeffer as a main course for a cozy dinner party or family gathering.
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Region: German