Hasenpfeffer                                                         4 servings

Hasenpfeffer is a traditional German dish of brined and stewed rabbit. “Hase” is German for hare or rabbit while “pfeffer” literally translates to pepper, referring to the general spiciness of the recipe which hinges on a spicy vinegar marinade with a long soak time. A gravy is usually made from the brine, in which the rabbit is cooked, and ladled over noodles, potatoes or dumplings. A favourite of the Fudd family, I’m sure.

Equipment needed: 

Large stainless steel bowl. Large cast iron skillet.


Rabbit is easier for the Pitta/Kapha to process than Beef or Chicken. Any time you marinate meat and then cook it fully, it is also easier to digest.


Pickling Spice.

  • 2:         T Mustard Seeds (whole) (-VK+P)
  • 1          T Allspice (whole)
  • 2          t Coriander (whole) (-VPK)
  • 1          t Red Pepper Flakes
  • 1          t Ginger (ground) (-Vk+P)
  • 2          Whole Bay leaves (crumbled)
  • 2          Sticks, Cinnamon (broken in half) (-VK+P)
  • 6          Cloves (whole) (-VPK)

Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.

  • 1:         Onion, large ¼” slices
  • 3:         Cups Apple Cider Vinegar
  • 3:         Cups Purified Water
  • 1:         T Pickling Spice
  • 2:         t Salt
  • ½:         t black pepper
  • 2:         Bay Leaves
  • 8:         Cloves

Combine in large stainless steel bowl.

  • 1:         Whole Rabbit (around 2.5 Lb.) Skinned and cut into serving-size pieces

Add to Mixture in the bowl. Cover & refrigerate for 48 hours. Turning occasionally.

  • 1:         Cups Buckwheat Flour
  • 3:         T Ghee
  • 2.5:      Cups Marinade
  • 1:         Cup Sour Cream

Remove the meat, strain and reserve marinade. Dry meat well, coat lightly with the flour. In a large skillet, add the Ghee; brown the meat well. Gradually add Marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.

Remove meat to warm platter. Add Sour Cream to pan juices, stir just until heated through. Spoon over Rabbit.