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.
Оригинальный рецепт от Forkin
- Общее время
- 1 дн. 2 ч
- Порции
- 4
- Сложность
- Средне
- На порцию
- 845 kcal
Информация об аллергенах: может содержать сельдерей, глютен, горчица и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 1,5 kgrabbit, cut into 4-5 cm pieces
- 2 ст. л.olive oil
- 2 шт.yellow onion, chopped
- 2 шт.carrot, peeled and chopped
- 2 шт.celery stalk, chopped
- 2 ст. л.all-purpose flour
- 480 mlchicken broth
- 1 ст. л.dijon mustard
marinade
- 240 mlred wine
- 120 mlred wine vinegar
- 1 шт.yellow onion, sliced
- 3 зубчикgarlic, minced
- 2 шт.bay leaf
- 6 шт.juniper berry, lightly crushed
- 0,5 ч. л.black peppercorn
- 3 gfresh thyme
- 1 ч. л.salt
garnish
- 2 ст. л.fresh parsley, chopped
Инвентарь
tongs · large bowl · dutch oven · knife · cutting board · whisk
Приготовление
Шаг за шагом
- 1
Place the rabbit pieces in a large, non-reactive bowl or container.
Около 2 мин
Совет повара: 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.
Около 3 мин
- 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.
Около 5 мин
Совет повара: 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.
Около 5 мин
Совет повара: 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.
Около 2 мин
- 6
Working in batches if necessary, brown the rabbit pieces on all sides until golden. Remove the browned rabbit and set aside.
Около 10 мин
Совет повара: 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.
Около 7 мин
- 8
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
Около 2 мин
- 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.
Около 5 мин
- 10
Stir in the chicken broth and Dijon mustard. Return the browned rabbit to the pot.
Около 2 мин
- 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.
Около 2 ч
Совет повара: The rabbit should be fork-tender and easily pull from the bone.
- 12
Taste and adjust seasoning as needed.
Около 1 мин
- 13
Serve hot, garnished with fresh parsley.
Около 1 мин
Совет повара: Traditionally served with spaetzle, mashed potatoes, or crusty bread.
На порцию
Пищевая ценность
- Калории
- 845kcal
- Белок
- 93,7g
- Углеводы
- 20,4g
- Жиры
- 37,5g
- Клетчатка
- 3,6g
- Сахара
- 7,3g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.