Hasenpfeffer

Discussion in 'Dutch Oven Recipes' started by tasunkawitko, Feb 6, 2012.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

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    Last edited: Aug 12, 2013
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Interesting Recipe sounds good...Have you made this?...JJ
     
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    hey, jimmy -

    i've never made this, because i don't really have rabbits available to me (or, when i DO see them, i don't have a .22 handy), but it is one that i would definitely want to try. being of msotly-german descent, this one calls to me and, considering the ingredients, i have a feeling that it would be really good. someone has suggested that turkey thighs are a good substitute for rabbit, so i might give it a go sometime with those, if i can't come across a bunny or two.

    as you can guess, this is a very old recipe, and has been a part of german culinary culture for hundreds of years. from the same source:



    A cook in a puffed-sleeve doublet, shown in a 16th Century woodcut, skins a hare in preparation for the traditional Hasenpfeffer (Hasz im Pfeffer in old German), or "hare in pepper). On the stove, a bubbling pot awaits the making of the stew, a dish almost as old as German cooking itself and still popular.
     

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