A German preparation of rabbit or hare similar to sauerbraten, also known as jugged hare. The hare is refrigerated for at least 24 hours in a red wine marinade. Red currant jelly is one of the distinctive flavor choices for the finishing sauce. In one word: delicious.

  • Place rabbit pieces in a large stainless steel bowl. Add red wine, vinegar, onions, bay leaves, cloves, thyme, mustard, salt, and mace. Stir, cover, and refrigerate for 24 to 48 hours, turning rabbit pieces.

  • Remove rabbit from marinade and pat dry. Remove onion from marinade and let drain, then pat dry. Reserve the marinade. Dredge rabbit in flour.

  • Preheat oven to 350°F. Melt bacon drippings or butter in a skillet. Sauté rabbit over medium-high to high heat until golden brown. Place pieces in a Dutch oven. Sauté onion for 5 to 7 minutes and place on top of rabbit.

  • Add 3 to 4 tablespoons of the seasoned flour to the skillet and cook for 2 or 3 minutes to form a roux. Strain the marinade and add 1 cup at a time, stirring to blend. Bring to a boil. Add the jelly and whisk to melt and combine.

  • Pour sauce over rabbit. Cover and bake in the oven for 1½ hours, until the rabbit is fork tender. Serve with buttered noodles.

Serves 4 to 6

4–5 pounds rabbit or hare, cut up

1½ cups red wine

1½ cups cider vinegar

2 onions, quartered

2 bay leaves

6 whole cloves

1 tablespoon dried thyme

1 tablespoon dry mustard

½ tablespoon kosher salt

teaspoon ground mace

½ cup seasoned flour, 3–4 tablespoons reserved

5 tablespoons bacon drippings or butter

¾ cup red currant jelly

1 pound noodles, cooked and buttered

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  4. Hasenpfeffer
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