Hasenfeffer Sour Rabbit Stew Recipe

Try this traditional American recipe for Hasenfeffer Sour Rabbit Stew. The tender rabbit meat, marinated in a tangy vinegar and wine mixture, is slow-cooked with aromatic vegetables and spices, resulting in a flavorful and comforting stew. Perfect for chilly evenings, this dish will surely satisfy your cravings for a hearty meal. Follow this recipe for a taste of classic American cooking.

Ingredients

• 1 whole rabbit, cut into pieces
• 1 cup red wine vinegar
• 1 cup dry red wine
• 1 cup water
• 1/4 cup sugar
• 4 bay leaves
• 6 whole cloves
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 3 onions, sliced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 cup sour cream
• Chopped parsley, for garnish

Directions

1. In a large bowl, combine the red wine vinegar, dry red wine, water, sugar, bay leaves, cloves, salt, and black peppercorns. Stir until the sugar dissolves.
2. Add the rabbit pieces to the marinade and ensure they are fully submerged. Marinate in the refrigerator for at least 24 hours, turning the pieces occasionally.
3. After marinating, remove the rabbit from the marinade and pat dry with paper towels. Reserve the marinade for later use.
4. In a large pot, melt the butter over medium heat. Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
5. In the same pot, add the sliced onions, carrots, and celery. Cook until the vegetables are softened.
6. Return the rabbit pieces to the pot and pour in the reserved marinade. Cover the pot and simmer for about 2 hours, or until the rabbit is tender.
7. In a separate small pot, melt the butter over medium heat. Stir in the flour to create a roux, cooking for a few minutes until it turns golden brown.
8. Slowly whisk in the sour cream until well combined. Cook for an additional 5 minutes, until the sauce thickens.
9. Pour the sour cream sauce over the rabbit stew and stir gently to combine. Simmer for another 10 minutes to allow the flavors to meld together.
10. Serve the Hasenfeffer Sour Rabbit Stew hot, garnished with chopped parsley. Enjoy!

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