Rabbit Hasenpfeffer

Rabbit closed February 28th in Seneca County, yet it is open until March 20th in the North country. Hasenpfeffer is a traditional German rabbit dish made by first marinating the rabbit and then braising it with other vegetables in a stew. Kuneytown Sportsmen club had a rabbit and squirrel derby on February 26th and served up this dish afterwards. It was enjoyed by all, including the twelve-year-old young lady who won the rabbit derby and learned how to make the stew!

2 dressed rabbits (about 2 pounds each), cut into quarters
2 cups red
1 cup water
2-3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning or Herb de Provence
10 whole peppercorns
1/2 cup flour
4-6 slices bacon
1 cup sliced mushrooms
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped carrot
1 cup dry red wine
salt and pepper to taste
1/2 cup sour cream

In a large glass bowl (not metal) combine marinade ingredients (wine through peppercorns) and add the rabbit pieces. Turn to coat, cover the bowl and refrigerate for 2 to 3 days, turning the rabbit every now and then.

When it is time to cook, remove the rabbit from the marinade and flour the pieces (this can be done in a zip lock bag or on a plate).

In a Dutch oven or braising pan, cook the bacon until just crisp. Add rabbit pieces and brown on all sides. Remove with a slotted spoon to a plate.

Add mushrooms, onions, carrot, and garlic and saute 3-5 minutes. Pour in 1 cup of red wine and gently scrape the bottom of the pan with a wooden spoon (deglaze the pan).

Add the rabbit back to the stew and gently stir. Cover and simmer the stew for about 1 hour. Stir in the sour cream at the end and serve the Hasenpfeffer over noodles. Serves about 4.

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