Rabbit Recipes: Hasenpfeffer

Easter may be over, but it doesn’t mean that the bunny needs to leave your table or that you have to pack away some of your recipes for the most special of occasions.

Last week, I came across this article about a German immigrant who had brought his grandmothers traditions (and recipes) with him to America…and to this day he still enjoys a great Hasenpfeffer, sauerkraut and bread dumplings for Easter dinner. Hasenpfeffer is a sort of stew that requires you to brine the rabbit for 2-3 days in a blend of water, vinegar, vegetables and spices. Then on the day of cooking, you need a bit more time and effort…but seriously, it’s worth it. And I always appreciate recipes where you work a bit, then rest, then work a little more, work a bit and finally can DEVOUR!

Get the Hasenpfeffer recipe here

Personally, I would probably skip the sauerkraut (although fresh, homemade sauerkraut is an awesome thing) and serve this with red cabbage and bread dumplings instead. It’s only a small change and it could possibly make a huge difference; but sauerkraut can really  wreak havoc with your digestion at times — so the last thing I want to be serving at Easter is something that will send everyone racing for the bathrooms at once!