Hasenpfeffer
This traditional German stew features rabbit meat marinated in a flavorful mixture of wine, vinegar, and aromatics, then slowly braised until tender. It's a rich and hearty dish perfect for a comforting meal.
Originální recept od Forkin
- Celkový čas
- 1 den 2 h
- Počet porcí
- 4
- Obtížnost
- Střední
- Na porci
- 845 kcal
Informace o alergenech: může obsahovat celer, lepek, hořčice a siřičitany. Pokud máte alergii, vždy zkontrolujte obaly surovin.
Příprava surovin
Suroviny
Suroviny
- 1,5 kgrabbit, cut into 4-5 cm pieces
- 2 lžíceolive oil
- 2 ksyellow onion, chopped
- 2 kscarrot, peeled and chopped
- 2 kscelery stalk, chopped
- 2 lžíceall-purpose flour
- 480 mlchicken broth
- 1 lžícedijon mustard
marinade
- 240 mlred wine
- 120 mlred wine vinegar
- 1 ksyellow onion, sliced
- 3 stroužekgarlic, minced
- 2 ksbay leaf
- 6 ksjuniper berry, lightly crushed
- 0,5 lžičkablack peppercorn
- 3 gfresh thyme
- 1 lžičkasalt
garnish
- 2 lžícefresh parsley, chopped
Vybavení
tongs · large bowl · dutch oven · knife · cutting board · whisk
Postup
Krok za krokem
- 1
Place the rabbit pieces in a large, non-reactive bowl or container.
Přibližně 2 min
Poznámka kuchaře: Ensure the container is large enough to hold all ingredients and the rabbit is submerged.
- 2
In a separate bowl, whisk together the red wine, red wine vinegar, sliced onion, minced garlic, bay leaves, juniper berries, black peppercorns, thyme, and salt to create the marinade.
Přibližně 3 min
- 3
Pour the marinade over the rabbit, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours, turning occasionally.
Přibližně 5 min
Poznámka kuchaře: Marinating for longer allows the flavors to deepen and tenderize the meat.
- 4
When ready to cook, remove the rabbit from the marinade, reserving the marinade. Pat the rabbit pieces dry with paper towels.
Přibližně 5 min
Poznámka kuchaře: Drying the rabbit helps achieve a better sear.
- 5
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Přibližně 2 min
- 6
Working in batches if necessary, brown the rabbit pieces on all sides until golden. Remove the browned rabbit and set aside.
Přibližně 10 min
Poznámka kuchaře: Do not overcrowd the pot, as this can steam the meat instead of browning it.
- 7
Add the chopped yellow onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened.
Přibližně 7 min
- 8
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
Přibližně 2 min
- 9
Pour in the reserved marinade, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.
Přibližně 5 min
- 10
Stir in the chicken broth and Dijon mustard. Return the browned rabbit to the pot.
Přibližně 2 min
- 11
Bring the stew to a gentle simmer, then reduce the heat to low, cover, and braise for 1.5 to 2 hours, or until the rabbit is very tender.
Přibližně 2 h
Poznámka kuchaře: The rabbit should be fork-tender and easily pull from the bone.
- 12
Taste and adjust seasoning as needed.
Přibližně 1 min
- 13
Serve hot, garnished with fresh parsley.
Přibližně 1 min
Poznámka kuchaře: Traditionally served with spaetzle, mashed potatoes, or crusty bread.
Na porci
Výživové hodnoty
- Kalorie
- 845kcal
- Bílkoviny
- 93,7g
- Sacharidy
- 20,4g
- Tuky
- 37,5g
- Vláknina
- 3,6g
- Cukry
- 7,3g
Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.
Uchovejte správně
Store leftover Hasenpfeffer in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.