Hasenpfeffer

For the marinade:

• 1 whole rabbit (2½–4 lb), cut into serving pieces
• 2 cups dry red wine
• 1 cup red wine vinegar
• 2 cups water
• 1 large onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 bay leaves
• 10 whole black peppercorns
• 6 juniper berries (traditional, but we never use them)
• 4 whole cloves
• 1 tsp fresh grated ginger
• 1 tsp mustard seeds
• 1 tsp salt

For cooking:

• 4 slices bacon, diced
• 2 tbsp butter
• 2 tbsp flour
• Marinade (strained and reserved)
• Salt and black pepper
• 2 tbsp crushed gingersnaps (or 1 tbsp gingerbread crumbs) ~ We have also used 1tbsp flour plus a pinch of allspice as an easier and stock substitute.

Instructions

1. Marinate the rabbit
   • Combine all marinade ingredients.
   • Submerge the rabbit completely.
   • Refrigerate for 24–72 hours, rotating or massaging occasionally.
2. Prepare
   • Remove rabbit and pat dry.
   • Strain the marinade, reserving the liquid.
   • Discard the vegetables and spices.
3. Brown
   • Cook the bacon until crisp; reserve.
   • Brown the rabbit pieces in the bacon fat and butter.
4. Make the gravy
   • Sprinkle flour over the browned rabbit.
   • Stir for 1–2 minutes.
   • Slowly whisk in the reserved marinade.
   • Return the bacon.
5. Simmer
   • Cover and cook gently for 1½–2 hours, until the rabbit is very tender.
6. Finish
   • Stir in crushed gingersnaps (or flour plus allspice).
   • Simmer another 5–10 minutes until the sauce is velvety.
   • Adjust seasoning with salt, pepper, or a splash more vinegar if desired.
7. Enjoy!

We like to serve this with boiled or mashed potatoes and grilled vegetables, especially asparagus. Traditionally, they say this should be served with spaetzle...

Please share with us your favorite substitutes or changes below!