Hasenpfeffer And Glace Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HASENPFEFFER



Hasenpfeffer image

My husband is an avid hunter. Almost 55 years ago, his aunt gave us this hasenpfeffer recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. -Mary Calendine, Hiddenite, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 large onion, sliced
3 cups white vinegar
3 cups water
1 tablespoon pickling spice
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
8 whole cloves
1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
1/4 cup all-purpose flour
2 to 3 tablespoons butter
1 cup sour cream

Steps:

  • In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. , Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. , Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.

Nutrition Facts :

HASENPFEFFER (RABBIT STEW)



Hasenpfeffer (Rabbit Stew) image

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

Provided by Lovesmurfs

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 4

Number Of Ingredients 17

3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
⅓ cup all-purpose flour
½ pound bacon, diced
½ cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
⅛ teaspoon dried thyme, crushed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
  • Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
  • Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
  • To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g

HASENPFEFFER



Hasenpfeffer image

This is a trational german dish I got from an exes German grandmother. she say's to avoid curdling the sour cream heat slowly and do not boil

Provided by GingerlyJ

Categories     Rabbit

Time P2DT40m

Yield 2 pounds, 6 serving(s)

Number Of Ingredients 12

1 large onion, sliced
3 cups vinegar
3 cups water
1 tablespoon pickling spices
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
8 whole cloves
2 lbs rabbit, cut into pieces
1/4 cup flour
3 tablespoons butter
8 ounces sour cream

Steps:

  • combine onion, vinegar and seasonings.
  • add rabbit pieces.
  • cover and chill 48 hours.
  • remove meat, drain and reserve marinade.
  • dry meat and coat with flour.
  • in a skillet, melt butter brown meat.
  • add two cups reserved marinade.
  • cover and bring to a boil.
  • reduce heat and simmer 30 minutes.
  • remove meat and add sour cream to pan juices.
  • spoon over meat.

Nutrition Facts : Calories 393.4, Fat 22.7, SaturatedFat 10.9, Cholesterol 122.2, Sodium 933.6, Carbohydrate 9.4, Fiber 1.6, Sugar 2.6, Protein 32.2

HASENPFEFFER



Hasenpfeffer image

Not sure if this is the traditional Hasenpfeffer but it is definitely delicious. I got this about 20 years ago from a small cookbook with recipes from inns around the US. No idea which inn this came from. Takes a long time but it is soooo worth it.

Provided by Mysterygirl

Categories     Rabbit

Time P2DT1h

Yield 8 serving(s)

Number Of Ingredients 19

5 -6 lbs rabbits, cut up or 5 -6 lbs may substitute chicken
1 1/2 cups diced onions
1 cup white mushrooms, quartered or 1 cup mushroom
4 slices bacon, cut up
3 tablespoons butter
2 teaspoons salt
1/2 cup flour
1/2 cup sour cream
marinade
2 cups red wine
1 cup water
1/2 cup white vinegar
1 tablespoon lemon juice
12 peppercorns
4 cloves garlic
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon marjoram leaves
1 cup celery leaves

Steps:

  • Mix marinade ingredients together.
  • Add rabbit pieces and store in refrigerator for 2 days.
  • After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
  • Remove vegetables and bacon.
  • Add butter to pan.
  • Remove rabbit from marinade and pat dry.
  • Strain the marinade and save.
  • Sprinkle salt over rabbit, dip in flour and brown in the butter.
  • When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
  • Cover and simmer until tender, about 1 hour.
  • Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.
  • Pour sauce over rabbit.

Nutrition Facts : Calories 823, Fat 35.6, SaturatedFat 13.2, Cholesterol 258.2, Sodium 867.9, Carbohydrate 22.1, Fiber 1.6, Sugar 2.5, Protein 87.7

More about "hasenpfeffer and glace recipes"

GERMAN RABBIT STEW (HASENPFEFFER) RECIPE - PETERSEN'S HUNTING
Print Recipe. The German rabbit dish called “hasenpfeffer” is made by marinating rabbit in a highly spiced (not spicy) and vinegary concoction for 2 or 3 days, and then slow-cooking the …
From petersenshunting.com


BRAISED LEG OF RABBIT (HASENPFEFFER) - RECIPETHING
Add the celery, carrots, onion and garlic to the rabbit and saute until the vegetables are softened, about 5 to 8 minutes. Stir in the remaining 1 cup of wine, bay leaf, demi-glace, parsley and …
From recipething.com


HASENPFEFFER RECIPE - BON APPéTIT
Mar 12, 2012 Preparation. Step 1. Bring first 14 ingredients to a boil in a medium pot; turn off heat and let marinade cool. Place rabbit pieces in a glass jar or baking dish; pour marinade over.
From bonappetit.com


HASENPFEFFER (RABBIT STEW) RECIPE | RECIPES.NET
Apr 18, 2024 In a bowl, combine the flour, salt, and black pepper. Dredge the rabbit pieces in the flour mixture, shaking off any excess. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
From recipes.net


HASENPFEFFER (GERMAN RABBIT STEW) - DAYS OF JAY
Oct 23, 2023 ADD LIQUID: Deglaze the pan by adding 250ml (1 cup) of the reserved marinade and stirring well, scraping up any brown bits on the bottom of the pan. Add the vegetable stock and rosemary, then return rabbit pieces and …
From daysofjay.com


HASENPFEFFER - I LOVE GERMAN FOOD
Ingredients. 3 pounds rabbit, dressed and cut into serving pieces; salt and pepper, to taste; 1/2 cup flour; 1/3 pound bacon, diced; 5 shallots or 1 onion, diced 2 or 3 cloves garlic, minced; 1/4 …
From ilovegermanfood.com


HASENPFEFFER (RABBIT STEW) RECIPE - FOOD NETWORK …
For the marinade and rabbit: Combine the wine, vinegar, onion, thyme, bay leaves, salt, peppercorns, allspice, juniper, cloves and 2 teaspoons salt in a medium saucepan.
From foodnetwork.com


HASENPFEFFER STEW RECIPE | HOME PRESSURE COOKING
Aug 11, 2024 Rabbit: Lean meat with a unique flavor, essential for traditional hasenpfeffer stew, adding depth and richness to the dish.; Red wine: Adds complexity and depth to the stew, infusing a rich flavor that complements the …
From homepressurecooking.com


GERMAN RABBIT STEW HASENPFEFFER - THE PEASANT'S …
Nov 13, 2024 Photo Credit: The Peasant’s Daughter. Step 5: Add onions to the pot and cook until softened, about 5 minutes, then add garlic and cook another minute. Sprinkle in 2 tablespoons of flour, stirring to make a roux, and cook …
From thepeasantsdaughter.net


HASENPFEFFER (RABBIT STEW) RECIPE - CHEF'S RESOURCE RECIPES
Dec 5, 2024 Summary: 767 calories, 33g fat, 22g carbs, 79g protein; Calories per serving: 191 calories per serving; Tips & Tricks. Use fresh herbs: Fresh herbs add a lot of flavor to the stew, …
From chefsresource.com


HASENPFEFFER: THE GERMAN RABBIT STEW YOU NEED TO MAKE ASAP
Dec 24, 2023 A classic German dish, hasenpfeffer, or rabbit stew, is a delicious and savory combination of rabbit, spices, and seasonings that will be a new favorite. ... Even though those …
From thedailymeal.com


BASIC HASENPFEFFER RECIPE - CULLY'S KITCHEN
Jan 6, 2014 Basic Hasenpfeffer Recipe. Print Recipe. Author: Cullys Kitchen; Ingredients. Scale 1x 2x 3x. 2 1/2 – 3 pounds domestic or wild rabbit cut into pieces; 2 cups dry red wine; 2 tablespoons wine vinegar; 1 tablespoon sugar; …
From cullyskitchen.com


HASENPFEFFER RECIPE - HOW TO MAKE GERMAN …
Dec 4, 2012 Marinate the rabbit. Bring all the ingredients for the marinade to a boil, then let cool to room temperature. While the marinade is cooling, cut up a hare into serving pieces.
From honest-food.net


HASENPFEFFER (GERMAN STYLE WINE BRAISED RABBIT)
Dec 19, 2013 This recipe for Hasenpfeffer German Wine Braised Rabbit does take 2 days to marinate, but it is so worth it. Tender low-fat rabbit in a delicious wine sauce? Yes, please. The making of Hasenpfeffer - German Wine Braised …
From lindysez.com


HASENPFEFFER (GERMAN RABBIT STEW) - WIDE OPEN COUNTRY
Jun 2, 2020 Start by marinating the rabbit. Mix garlic, scallions, red wine vinegar, dry red wine, water, salt, black peppercorns, bay leaves, a sprig of thyme and rosemary, juniper berries, and allspice ...
From wideopencountry.com


BEST MEAT RECIPES BLOG: HASENPFEFFER AND GLACE'
Recipe. 1 the rabbit meat should be placed in a deep bowl and covered with the vinegar and water. 2 add the onion, salt, pepper, a few whole cloves and bay leaves. 3 cover and place in …
From meatbook1.blogspot.com


Related Search