Hasenpfeffer Rabbit Stew

Ingredients

• 1 whole rabbit, cut into 8 pieces
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup white wine
• 1 cup beef stock
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• Salt and pepper to taste

Directions

1. Place the rabbit pieces in a bowl and coat them with the flour.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the rabbit pieces on both sides, about 5 minutes per side. Remove the rabbit pieces from the pan and set aside.
3. Add the onion and garlic to the pan and cook until softened and lightly browned, about 5 minutes.
4. Add the white wine and beef stock to the pan, stirring to combine. Add the tomato paste, Worcestershire sauce, thyme, rosemary, and sage. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
5. Return the rabbit pieces to the pan and simmer for 45 minutes, or until the rabbit is cooked through and tender.
6. Season with salt and pepper to taste.
7. Serve the rabbit stew with mashed potatoes or crusty bread.

Interesting Facts

• The traditional German term for Hasenpfeffer rabbit stew is 'Kaninchenpfeffer'.
• Hasenpfeffer is typically served with mashed potatoes, but it can also be served with boiled potatoes, spaetzle, or even over rice.
• Rabbit meat is a great source of lean protein and is much lower in fat and calories than beef or pork.