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Hassenpfeffer (Rabbit)


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  • 2 rabbits cut serving pieces
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1 medium onion
  • 4 whole cloves
  • 12 whole black peppercorns
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1/4 cup lemon juice
  • 1 cup port
  • 2 1/2 cups beef stock or bouillion


Servings 5


Step 1

Stud the peeled onion with the whole cloves. Make a small bouquet garni by tying the peppercorns, parsley, thyme and bay leaf in a small cheesecloth pouch. Preheat oven to 350 degrees.

Sprinkle rabbit pieces with salt and pepper and sauté in the butter until brown on all sides. Place in a 3-quart casserole. Add salt, bouquet garni and studded onion, followed by the lemon juice, port and stock or boullion. Cover and bake for 1 1/2 hours.

Ten minutes before it's done, remove the cheesecloth bag. The pan juices can be thickened to make a gravy.

This recipe yields 5 servings.

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