Austrian Main Courses: Hasenpfeffer

Ingredients (4 people)

1 kg of rabbit meat pieces
250 mL of red wine
250 mL of water
1 tablespoon of vinegar
1 carrot
1 piece of celery root
1 parsley root
1 bouquet of parsley
2 small onions
1 bayleaf
8 black pepper seeds
8 dried juniper berries
50 g smoked bacon
2 tablespoons of oil
2 tablespoons of flour
250 g mushrooms
1 shot of brandy

What Hasenpfeffer is

This recipe for Hasenpfeffer is only one of many variations. I once read a German recipe for a dish with the same name - which was something fairly different. This Austrian recipe gives also a good basis for other ways of preparing venison. Preparing venison is very common during the main hunting season in autumn in all of Austria. After all, Austria is the country in which "Bambi" was written…

How to prepare Hasenpfeffer

Wash the meat. Boil the wine, water and vinegar with the roots, chopped onions and spices for about 15 minutes. Add the meat and leave it in the fridge for one or two days to marinate. During this time, turn the meat occasionally.

To finish the job, chop the bacon into small pieces and roast it until it is lightly brown. Take the meat out of the marinade and strain the marinate through a sieve. Keep the liquid part. Fry the meat in a pan with some butter and gradually add the flour. Add the liquid part of the marinade and boil for about 1.5 hours at low heat.

For the last 15 minutes, add the mushrooms (either small ones, or you cut them into halves). Finally, add bacon, salt, pepper and brandy. Bind with corn starch if necessary. Best served with a Semmelknödel bread dumpling, red cabbage, a slice of orange and cranberry sauce.

More Austrian Recipes

Cooking Measures Conversion Tool

Starters: Knoblauchcreme Soup - Wiener Suppentopf - Kürbiscreme Soup - Tomato Soup

Main Courses: Beuschl - Wiener Schnitzel - Kaspressknödel - Hasenpfeffer Venison - Goulash - Tiroler Knödel - Erdäpfellaibchen - Schwammerlgoulash

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf

Bread & Snacks: Bread base - Liptauer cheese - Erdäpfelkas - Obatzter

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