Hasenpfeffer

By Vance Ewing

 

When I first thought of this topic I had initially thought “I could get Wolfe to bring me some rabbit and I could make this for dinner at the store.”   Wolf has challenged me in cooking various game at the store instead of running to a burger joint.  As I was researching various recipes, I realized that people take immense pride in their rabbit recipes.  Be careful when speaking with “der Deutschlanders” as during OctoberFeast this is a traditional meal made from marinated rabbit, cut into stewing-meat sized pieces, and braised with onions and a marinade made with wine, vinegar, bacon (how can you go wrong) and various spices.  Sam Wise will also tell you, “Don’t you forget the potatoes.”

 

I’m a huge fan of slow cooking anything I can get my hands on and rabbit is no exception.  Slow cooking not only ensure tenderness in the meat, it also brings out all the flavors of the ingredients you use. Now that I’ve said that, one thing I learned a while ago is to use bacon fat to sear the rabbit meat first before transferring to the slow cooker.  My dad was a huge fan of letting game sit in beer for a day or two to soak up some of the caramel flavoring.  Dad also soaked up some beer as he was waiting, but that is another story.

 

Some recipes include the use of chicken stock, but I’m a fan of using Lipton Onion Soup mix instead; you’re cooking rabbit not chicken.  Mix that with some red wine vinegar and slow cook for about five hours.  Pair the rabbit with a bit of Blaukrat (the sweet kind) and you have your hasenpfeffer fit for a king.  Wait, don’t forget to garnish everything with the crispy bacon bits you saved from searing the rabbit first.  Missouri rabbit hunting is only open from October 1st, 2018 through February 15th, 2019.  You can also trap rabbit from November 15th, 2018 through January 31st, 2019.  I have one request:  Wolfe thaw out some rabbit.  I can’t wait until October.

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