Hasenpfeffer

Hasenpfeffer is a traditional German stew made from marinated rabbit or hare. Pfeffer is not only the name of a spice, but also for a dish where the animal's blood is used as a gelling agent for the sauce. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe.

History

Hasenpfeffer was a dish that was traditionally eaten in the winter months and is still popular in Germany today. The dish is also known in the United States, particularly in regions with a large German-American population.

Preparation

The preparation of Hasenpfeffer starts with the marination of the meat in a mixture of wine and vinegar, with added spices and seasonings. The marinated meat is then browned in a pan. Onions, garlic and more spices are added and the dish is slowly simmered until the meat is tender. The blood of the animal can be used to thicken the sauce, although this is less common in modern versions of the recipe.

Variations

There are many regional variations of Hasenpfeffer in Germany. In some regions, the dish is served with a side of potatoes or noodles. In others, it is served with red cabbage, beets, or other root vegetables.

In popular culture

Hasenpfeffer has been referenced in various forms of media, including television shows and films, often to establish a character's German heritage or to create a sense of foreignness.

See also

• List of stews
• German cuisine

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  Hasenpfeffer