Hasenpfeffer (hare stew)

Hasenpfeffer – Game Stew

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 4

Discover the authentic flavor of traditional cuisine with this delicious Hasenpfeffer recipe, a game stew full of flavor and character! This dish is perfect for cool evenings or a special family dinner. Follow our detailed steps and let the aromas take you away.

Ingredients:
- 1 kg game meat (rabbit, venison, or wild boar)
- 2 large onions, julienned
- 150 g smoked bacon, diced
- 3 tablespoons flour
- 4 tablespoons olive oil (or butter for a richer taste)
- 500 ml dry red wine
- 300 ml meat broth (preferably game)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Optional: 1-2 carrots, sliced, for extra flavor

Instructions:

1. Preparing the meat: Start by cutting the game meat into pieces about 4-5 cm. Rub each piece with salt and pepper, then roll them in flour. This step will not only help achieve a delicious crust but will also thicken the sauce during cooking.

2. Cooking the aromatic ingredients: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and smoked bacon, both adding extra flavor to the dish. Sauté for about 5-7 minutes until golden and caramelized. Remove them from the skillet and set aside.

3. Browning the meat: In the same skillet, add the pieces of game meat, being careful not to overcrowd the pan. Brown the meat on all sides for about 10 minutes until a nice crust forms. This step is essential for intensifying the flavors.

4. Deglazing: Once the meat is browned, add the red wine to the skillet, using a spatula to scrape up all the delicious bits from the bottom of the pan. Let the wine boil for a few minutes, then add the meat broth, bay leaves, and thyme. Bring everything to a simmer, then reduce the heat to low.

5. Slow cooking: Return the onions and bacon to the skillet, gently stirring to combine the ingredients. Cover the skillet with a lid and let the stew simmer slowly for about 1.5 - 2 hours, or until the meat is tender and easily pulls away from the bone. You can check occasionally to ensure the sauce doesn’t evaporate too much; add water or broth if necessary.

6. Serving: Once the Hasenpfeffer is ready, remove the bay leaves, adjust the taste with salt and pepper as desired. Serve warm, alongside mashed potatoes, polenta, or pasta, to soak up the rich flavor of the sauce. A fresh green salad can perfectly complement the meal.

Variations:
For a unique touch, you can add fresh mushrooms or black olives in the last 30 minutes of cooking. If you prefer a fruitier taste, you can add a few slices of apple or pear at the beginning of cooking.

Practical tips:
- Choose quality game meat, preferably from a trusted butcher. The taste and texture of the dish depend heavily on the quality of the ingredients.
- If you don’t have red wine on hand, you can use beer or a dry white wine for a different but equally tasty version.
- This stew can be prepared a day in advance, allowing the flavors to intensify, and it will be even tastier the next day.

Enjoy a meal full of tradition and flavor with this Hasenpfeffer recipe, which is sure to impress anyone. Bon appétit!