Hasenpfeffer, Pulling a Rabbit out of The Meat Hook Meat Book Hat

With this Hasenpfeffer, I am pulling a rabbit out of The Meat Hook Meat Book  hat.


Serves 3 to 4

1 rabbit, 3 to 4 pounds, cut into 6 pieces
1 cup all-purpose flour
1/4 cup lard or chicken fat
Kosher salt and freshly ground black pepper
1 cup stock
1/2 teaspoon light brown sugar

For the Marinade:

2 cups cider vinegar
1 cup chicken stock
1 cup sturdy, fruity red wine
1/2 cup extra virgin olive oil
4 large yellow onions, sliced
10 garlic cloves, sliced
A few thyme sprigs
2 tablespoons mustard powder, preferably Colman’s
1 tablespoon crushed toasted juniper berries
7 whole cloves
10 bay leaves, preferably fresh
1 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Special Equipment:
Medium nonreactive food-safe container


1. Put the rabbit in a medium food-safe container, preferably one with a lid.

2. To make the marinade, mix all the ingredients together in a bowl. Pour the marinade over the rabbit, cover with the lid or plastic wrap, and refrigerate, ideally for at least 24 hours, turning the pieces after 12 hours.

3. Pull the rabbit from the marinade and wipe it dry with paper towels. Strain the marinade and set aside.

4. Dump the cup of flour into a medium bowl. Dredge each piece of rabbit in flour, shake to remove the excess, and set aside on a plate.

5. Heat 2 tablespoons of the lard in a Dutch oven over high heat. When the fat is hot, brown the rabbit in batches of 3 pieces each, sprinkling with salt and pepper as you go, about 3 minutes a side. Transfer to a plate.

6. Drain the fat from the pot, add the strained marinade, and deglaze the pot over high heat, scraping up the bits with a wooden spoon, about 2 minutes. Add the remaining 2 tablespoons lard, the stock, and the brown sugar. Add the browned rabbit to the pot and bring the liquid to a simmer. Cover, reduce the heat to low, and simmer for 45 minutes to 1 hour, or until the meat is tender and just starting to fall off the bones.

7. Divide the stew among four plates and serve.

Also from The Meat Hook Meat Book: Edoardo’s Fried Beef Kidney

(Excerpted from The Meat Hook Meat Book by Tom Mylan- Artisan Books- Copyright © 2014. Photographs by Michael Harlan Turkell. Illustrations by Kate Bonner)

Previous Post

Cremant d'Alsace and Kerner, Wine Pairings on Restaurant Under Lindetraeet 2011 Menu

Aug 11
This menu from Restaurant under Lindetraeet in Odense (Denmark) was gathering dust in a box until I unearthed it while doing some sorting out. I had the pleasure to sample their fare at Copenhagen Cooking Nordic Taste on my last day of a 3 day week-end in Copenhagen in August 2011. I was there for Nordic Feed conference. As you can see, wine pairings range from Cremant d'Alsace to Kerner. Another highlight from Nordic Feed...
Next Post

Map, Time, Travel Options and Cost for St Vith to Brussels via Rome2rio

Aug 12
A family member is about to spend a lenghty period of time in Liege province of Belgium and needs to travel from St Vith to Huy and St Vith to Brussels in first days of his stays. I wanted to find out what best travel options where and discovered Rome2rio which offered for both trips not just a map but also length of trip, travel options and respective costs depending on wether you drive, take...