One of the requested recipes I received at my food demo the other night was for hasenpfeffer. I have to admit I had no clue what it was. The guest explained that it was a traditional thick and highly spiced German rabbit stew. After doing so research, I found the preparation to be very similar to saurbraten. With saurbraten, a large piece of beef (full sized bottom round roast) is marinated in a vinegar-wine mixture for up to three days then braised in a low temperature oven for several hours.
With the hasenpfeffer, before the rabbit is stewed, it is soaked in wine and vinegar for 1 - 3 days. Some of the spices and flavorings I have seen called for in several recipes are allspice, juniper berries, thyme, rosemary, cloves, bay leaf, and currant jelly. I've also seen cognac or brandy. The procedure calls for dredging the rabbit pieces in flour, rendering chopped bacon, sweating aromatics in the bacon fat, then browning the rabbit in the fat. Broth or stock is then added and the rabbit is stewed for an hour or two. The sauce is thickened by kneading butter and flour togther then adding it to the liquid.
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