Main Course

Hasenpfeffer

Name: Hasenpfeffer
Prep time: 20 min
Cook time: 2 h
Total time: 1 d 2 h 20 min
Yield: 4 份
Cuisine: german
Ingredients: 1.5 kg rabbit cut into 4-5 cm pieces; 240 ml red wine; 120 ml red wine vinegar; 1 个 yellow onion sliced; 3 瓣 garlic minced; 2 个 bay leaf; 6 个 juniper berry lightly crushed; 0.5 茶匙 black peppercorn; 3 g fresh thyme; 1 茶匙 salt; 2 汤匙 olive oil; 2 个 yellow onion chopped; 2 个 carrot peeled and chopped; 2 个 celery stalk chopped; 2 汤匙 all-purpose flour; 480 ml chicken broth; 1 汤匙 dijon mustard; 2 汤匙 fresh parsley chopped

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.

Forkin 的原创食谱

总用时: 1天 2小时
份量: 4
难度: 中等
每份: 845 kcal

过敏原信息： 可能含有芹菜、麸质、芥末和亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

1.5 kgrabbit, cut into 4-5 cm pieces
2 汤匙olive oil
2 个yellow onion, chopped
2 个carrot, peeled and chopped
2 个celery stalk, chopped
2 汤匙all-purpose flour
480 mlchicken broth
1 汤匙dijon mustard

marinade

240 mlred wine
120 mlred wine vinegar
1 个yellow onion, sliced
3 瓣garlic, minced
2 个bay leaf
6 个juniper berry, lightly crushed
0.5 茶匙black peppercorn
3 gfresh thyme
1 茶匙salt

garnish

2 汤匙fresh parsley, chopped

厨具

tongs · large bowl · dutch oven · knife · cutting board · whisk

做法

分步操作

1
Place the rabbit pieces in a large, non-reactive bowl or container.
约 2分钟
烹饪提示： 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.
约 3分钟
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.
约 5分钟
烹饪提示： 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.
约 5分钟
烹饪提示： 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.
约 2分钟
6
Working in batches if necessary, brown the rabbit pieces on all sides until golden. Remove the browned rabbit and set aside.
约 10分钟
烹饪提示： 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.
约 7分钟
8
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
约 2分钟
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.
约 5分钟
10
Stir in the chicken broth and Dijon mustard. Return the browned rabbit to the pot.
约 2分钟
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.
约 2小时
烹饪提示： The rabbit should be fork-tender and easily pull from the bone.
12
Taste and adjust seasoning as needed.
约 1分钟
13
Serve hot, garnished with fresh parsley.
约 1分钟
烹饪提示： Traditionally served with spaetzle, mashed potatoes, or crusty bread.

每份

营养

75%评分

热量: 845kcal
蛋白质: 93.7g
碳水化合物: 20.4g
脂肪: 37.5g
膳食纤维: 3.6g
糖: 7.3g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover Hasenpfeffer in an airtight container in the refrigerator.

重新加热

Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.