Tonight, we finally made Hasenpfeffer- German rabbit stew! While our version might not be completely traditional, it was really tasty! This is a great recipe to try if you have never cooked rabbit before as it’s relatively simple and doesn’t take a lot of time, other than the actual ‘stewing’ part. Rather than being cut into small bits, the rabbit is left in larger pieces and the juices it is cooked in are thickened into a hearty gravy, which is poured over the top of the meat at serving time. Yummmm!
Our family has started replacing chicken with rabbit in our diet. Rabbit is lean, packed full of protein and is one of the most sustainable meats in the world! We raise all of our rabbits ethically, in small numbers, on local feed and grasses. Each is given one-on-one attention and they are never given any hormones or harmful additives. Interested in learning more about rabbit meat? Start by reading this article: http://modernfarmer.com/2013/05/are-rabbits-the-new-super-meat/.
We used our farm raised rabbit (which had been pieced out ahead of time by our butcher), our grape juice, our Strawberry-Rhubarb Fruit Spread and bacon. If you want to try this recipe, visit us at a farmers’ market this summer to pick up many of the main ingredients and to say hi!
Mt. Hope Hasenpfeffer
- 1- 2.5-3.5 lb fryer rabbit, cut apart (visit http://honest-food.net/2010/05/19/how-to-cut-up-a-rabbit/ to learn how)
- 1/3 cup flour
- 1/2 tsp salt
- 1/2 onion, sliced
- 1 clove garlic, minced
- 6 slices Mt. Hope Farms’ thick cut bacon
- 1 cup unsweetened grape juice
- 1 cup water
- 1/4 cup cider vinegar (we use Bragg’s)
- 1 Tbsp chicken bouillon granules
- 1 tsp pickling spices, ground up finely if whole
- 1 Tbsp Mt. Hope Farms’ Strawberry Rhubarb Fruit Spread
- Small amount of flour or cornstarch to thicken cooking juices into gravy
- Cut up the rabbit fryer and make sure the meat is clean, using the link above as a guide. Sprinkle with salt and coat with flour. Set aside.
- On medium heat, preheat a heavy pot on the stove.
- Chop bacon into smaller pieces, slice onion and mince garlic. Add to preheated pan and cook until bacon is done (not crispy, just cooked through). Remove bacon mixture, leaving the fat, from pan and place on plate lined with a paper towel.
- Brown rabbit in the bacon fat. Remove from pan.
- Add the grape juice, cider vinegar, water, fruit spread and pickling spices to the pan. Bring to a boil and then dissolve the chicken bouillon granules by stirring constantly. Once the bouillon is dissolved, add rabbit, bacon, onion and garlic into the juice mixture. Bring back up to a boil, then reduce down to a simmer. Cover and continue simmering for about 1.5 hours, checking occasionally.
- Remove rabbit from pot, keeping warm and leaving juices behind. Using cornstarch, or flour, thicken the juices into a gravy. This is done by following directions on the cornstarch packaging or by whisking in flour, one tablespoon at a time, over medium-high heat, until the desired thickness is reached. Pour gravy over the top of rabbit pieces when serving!
It was tough to get a flattering picture…we tried!
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