Recipes, Wild Game Recipes
Hassenpfeffer (Rabbit Stew) in a Brandy Brit Sauce
Podcast
Video
Master Chef and award winning culinary creator Jan Sather hops to it with a German rabbit dish that will blow your mind and taste buds.
In this Fowl Life Podcast Provider Series Eat Wild Edition learn step by step how to easily put a 5 star wild game dinner on the table.
Glean the expertise of Master Chef Jan and gain the approval of your family.
Join Host Joel Kleefisch, Fowl Life Midwest Pro Staffer Danielle Fairman and Chef Jan Sather for a trip from the woods to the table you’ll never forget.
Hassenpfeffer (Rabbit Stew) Recipe
- Four thawed rabbit hindquarters or one whole rabbit cut into pieces
For marinade:
- 2 Cups White Wine
- 3 T. White Vinegar
- 3 T. Sugar 2 Large Onions, Sliced
- 3-4 T. Minced Garlic (or 6 garlic cloves)
- 1 T. Course Black Pepper
- Salt 1T
- Covery Provider Spice For Frying:
- One stick butter
- 3 T. Olive Oil or Veg Oil
- For Thickening: 1/4 Cup Flour Combine marinade ingredients and pour over in 9 x 13 pan.
Cover and refrigerate overnight. Next day, remove rabbit pieces from marinade and pat dry with paper towels, and place aside.
Heat butter and oil in cast-iron skillet over medium heat and add rabbit pieces to brown on both sides. Take your time!
Remove rabbit from skillet and put all of marinade ingredients, including onions in the pan. When onions become translucent, add the flower and stir until combined, and sauce, begins to thicken. Return browned rabbit to skillet with sauce, and place in 350° oven for one and a half hours. Ready to serve and enjoy!
