You’ll see lots of rabbits around Vancouver Island, BC, Canada. None of them are “Native”, they are all the offspring of introduced species!
You can see, “Eastern Cottontail Rabbits”, like this one, or “European Brown Rabbits”.
They’ll destroy your garden in just a few days if they can get in!
Rabbits here are considered a “Class C Invasive Species”, they may be hunted all year, no license required!
Hasenpfeffer is a classic German rabbit stew (literally “hare pepper”) featuring rabbit marinated in wine and aromatics, then braised until tender. It has a rich, slightly tangy sauce with warm spices. Here’s a straightforward version adapted from traditional recipes for home cooking.
Simple Hasenpfeffer (Serves 4)
Ingredients
For the marinade:
- 1 rabbit (about 3–4 lbs / 1.5 kg), cut into 8 pieces (ask your butcher or use kitchen shears)
- 2–2.5 cups (500–600 ml) dry red wine (or white for milder domestic rabbit)
- ½ cup (125 ml) red wine vinegar
- 1 large onion, sliced
- 4 bay leaves
- 1–2 tbsp crushed black peppercorns (plus more to taste)
- 1–2 tsp juniper berries, crushed (optional but traditional for “pepper” flavor)
- 1 tsp dried marjoram or thyme
- 1 tsp salt
- Optional: a few whole cloves or allspice berries
For cooking:
- 3–4 tbsp butter or oil (or diced bacon for extra flavor)
- 1–2 tbsp flour (for thickening)
- 1–2 cups chicken or vegetable stock
- Salt and pepper to taste
- Optional: 1 carrot and/or parsnip (diced), a splash of brandy, or a bit of sugar/gingerbread crumbs to balance acidity
Instructions
- Marinate the rabbit — Place the rabbit pieces in a large non-reactive bowl or container. Mix the marinade ingredients and pour over the rabbit so it’s fully submerged. Cover and refrigerate for 24–48 hours (the longer, the better for tenderness and flavor).
- Prepare to cook — Remove the rabbit from the marinade. Pat the pieces dry with paper towels (this helps browning). Strain the marinade, reserving the liquid and the solids (onions, etc.).
- Brown the rabbit — Heat butter/oil in a heavy Dutch oven or large pot over medium-high heat. Brown the rabbit pieces in batches until golden on all sides. Remove and set aside.
- Build the stew — In the same pot, cook the reserved onion (and any extra vegetables/bacon) until softened. Stir in the flour and cook for 1–2 minutes. Gradually add about 1 cup of the reserved marinade, scraping up the browned bits. Add the stock, return the rabbit to the pot, and add herbs if desired. Bring to a simmer.
- Braise — Cover and simmer gently on low heat (or transfer to a 325°F/165°C oven) for about 1½–2 hours, until the rabbit is very tender and pulls easily from the bone. Add more liquid if needed during cooking.
- Finish — Remove the rabbit (you can pull the meat off the bones if preferred). Strain or thicken the sauce as needed (simmer to reduce or use a slurry). Season with salt, pepper, and a touch of sugar if it’s too tart. Optionally stir in crushed gingerbread or cookies for a traditional sweet note.
Serving Suggestions
Serve with mashed potatoes, spaetzle, egg noodles, or boiled potatoes, plus braised red cabbage or sauerkraut. Garnish with fresh parsley.
Tips
- Rabbit source — Domestic rabbit is milder (great with white wine); wild is gamier (better with red wine and longer marinating).
- Make-ahead — This tastes even better the next day.
- Substitutions — Chicken thighs can stand in if rabbit is unavailable, though the flavor will be different.
- Safety note — Ensure the rabbit is fully cooked (internal temp around 165°F/74°C).
This is a simplified take—many family recipes vary slightly with spices or additions like garlic. Enjoy your Hasenpfeffer! Guten Appetit!