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Alpine Rabbit Stew (Hasenpfeffer)

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20 min (plus marinating)
Prep
1 hr 30 min
Cook

Ingredients

  • 1.2 kg (2.6 lb) rabbit, jointed
  • 500 ml (2 cups) red wine
  • 1 onion, sliced
  • 2 carrots, sliced
  • 1 bay leaf
  • 6 juniper berries, lightly crushed
  • 1 tsp black peppercorns, coarsely crushed
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 200 ml (3/4 cup plus 1 tbsp) beef or game stock
  • 1 tbsp redcurrant jelly
  • Salt, to taste

Method

  1. Combine the rabbit pieces, red wine, onion, carrots, bay leaf, juniper berries and crushed peppercorns in a large bowl or dish. Cover and marinate in the refrigerator for at least 6 hours, or overnight.
  2. Remove the rabbit pieces from the marinade and pat dry, reserving the marinade and vegetables.
  3. Melt the butter in a large casserole dish over medium-high heat and brown the rabbit pieces on all sides, about 8 minutes. Remove and set aside.
  4. Add the reserved vegetables from the marinade to the pot and cook for 5 minutes.
  5. Sprinkle in the flour and stir for 1-2 minutes to cook out the raw taste.
  6. Gradually pour in the reserved marinade liquid and the stock, stirring to combine, then return the rabbit to the pot.
  7. Bring to a simmer, cover, and cook gently for 1 hour 15 minutes, until the rabbit is tender.
  8. Stir in the redcurrant jelly, season with salt, and simmer uncovered for a further 10 minutes to thicken the sauce slightly before serving.

Introduction: Hasenpfeffer, a richly spiced and peppered rabbit stew, reflects Liechtenstein's mountain hunting traditions, where wild rabbit and hare were a valued autumn and winter protein source.

Cultural Background: Hasenpfeffer, a richly spiced and peppered rabbit stew, reflects Liechtenstein's mountain hunting traditions, where wild rabbit and hare were a valued autumn and winter protein source. The dish's name comes from Pfeffer (pepper), referring to the generous, warming spicing of the dark red wine and juniper-based sauce.

Tips: Marinating overnight tenderises the meat and deepens the flavour of the sauce considerably. Strain the sauce before serving for a smoother finish, if preferred, discarding the cooked vegetables.

Variations: Chicken thighs can be substituted for rabbit for a more widely available version, with a shorter cooking time of about 40 minutes. A spoonful of soured cream stirred in at the end softens the peppery sauce for a milder finish.

Storage: Refrigerate in an airtight container for up to 3 days; the flavour improves overnight.

Reheating: Reheat gently on the stovetop over low heat until piping hot throughout, adding a splash of stock if the sauce has thickened too much.

FAQs:

Q: Is rabbit easy to find?

A: It may require a specialty butcher in some areas; chicken thigh is the closest common substitute.

Q: Why marinate so long?

A: The wine and spices need time to penetrate and tenderise the lean rabbit meat.

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