• 4 lb Rabbit
  • 1 1/2 c Dry red wine
  • 3/4 c Cider vinegar
  • 2 ts Salt; optional
  • 1/2 ts Freshly ground black pepper
  • 1 Bay leaf
  • 1/2 c Onions; chopped
  • 1 tb Mixed pickling spice
  • 1/2 c Flour
  • 4 tb Butter
  • 1 c Onions; thinly sliced
  • 2 tb Sugar
  • 1/2 c Sour cream


Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.

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Submitted 6/13/05.
Source: Just Game Recipes
Submitted By: Marlen
Hasenpfeffer (German Rabbit Stew)