Ingredients with Measurements:
- 2 lbs. rabbit meat, cut into serving pieces
- 1 cup red wine vinegar
- 1 cup water
- 1 cup red wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup pitted prunes
- 1/2 cup sour cream
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. In a large Dutch oven or heavy pot, combine the rabbit meat, red wine vinegar, water, and red wine. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
2. Add the chopped onion, minced garlic, bay leaf, dried thyme, dried rosemary, salt, and black pepper to the pot. Stir to combine, then cover and simmer for another 30 minutes.
3. Add the pitted prunes to the pot and stir to combine. Cover and simmer for another 30 minutes, or until the rabbit meat is tender and cooked through.
4. Remove the pot from the heat and stir in the sour cream. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 10g
Protein: 50g
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or beef.
- Red wine vinegar can be substituted with apple cider vinegar.
- Red wine can be substituted with beef broth.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use dried apricots instead of prunes for a different flavor profile.
- Add a splash of Worcestershire sauce for extra depth of flavor.
Tips and tricks:
- Make sure to brown the rabbit meat before simmering to enhance the flavor.
- Use a heavy pot with a tight-fitting lid to ensure even cooking.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with the sauce poured over the top.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Serve with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the rabbit meat is tough, simmer for an additional 15-30 minutes until tender.
Food safety advice:
- Make sure to cook the rabbit meat to an internal temperature of 160°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 and a sour-sweet sauce.
Flavor profiles:
This dish has a rich, savory flavor with a hint of sweetness from the prunes and a tangy finish from the sour cream.
Serving suggestions:
Serve with a glass of red wine to complement the flavors of the dish.
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Region: German