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.
En original oppskrift av Forkin
- Total tid
- 1 d 2 t
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 845 kcal
Allergeninformasjon: kan inneholde selleri, gluten, sennep og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 1,5 kgrabbit, cut into 4-5 cm pieces
- 2 ssolive oil
- 2 stk.yellow onion, chopped
- 2 stk.carrot, peeled and chopped
- 2 stk.celery stalk, chopped
- 2 ssall-purpose flour
- 480 mlchicken broth
- 1 ssdijon mustard
marinade
- 240 mlred wine
- 120 mlred wine vinegar
- 1 stk.yellow onion, sliced
- 3 feddgarlic, minced
- 2 stk.bay leaf
- 6 stk.juniper berry, lightly crushed
- 0,5 tsblack peppercorn
- 3 gfresh thyme
- 1 tssalt
garnish
- 2 ssfresh parsley, chopped
Utstyr
tongs · large bowl · dutch oven · knife · cutting board · whisk
Fremgangsmåte
Trinn for trinn
- 1
Place the rabbit pieces in a large, non-reactive bowl or container.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
- 6
Working in batches if necessary, brown the rabbit pieces on all sides until golden. Remove the browned rabbit and set aside.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 7 min
- 8
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
Omtrent 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.
Omtrent 5 min
- 10
Stir in the chicken broth and Dijon mustard. Return the browned rabbit to the pot.
Omtrent 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.
Omtrent 2 t
Kokkens tips: The rabbit should be fork-tender and easily pull from the bone.
- 12
Taste and adjust seasoning as needed.
Omtrent 1 min
- 13
Serve hot, garnished with fresh parsley.
Omtrent 1 min
Kokkens tips: Traditionally served with spaetzle, mashed potatoes, or crusty bread.
Per porsjon
Næringsinnhold
- Kalorier
- 845kcal
- Protein
- 93,7g
- Karbohydrater
- 20,4g
- Fett
- 37,5g
- Fiber
- 3,6g
- Sukker
- 7,3g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.