This is a really basic recipe for Hasenpfeffer so there is a lot of room to add some additional ingredients if you wish to do so. If you have rabbit meat on hand there is a good chance you will have the rest of the ingredients on hand also. There is a lot of wine in this recipe so the type of wine you use will strongly influence the outcome. I wanted to see how this basic recipe would turn out so I didn’t add any additional ingredients. The next time I prepare this recipe I will turn it more into a stew like creation by adding some vegetables. As with most slow cooker recipes the rabbit was fall off the bone tender. I prepared this recipe using domestic rabbit meat, but I think this recipe would work out exceptionally well with wild rabbit, not only because of the use of the slow cooker, but also because of the tenderizing effects of the alcohol in the wine.
If you have rabbit meat on hand give this Basic Hasenpfeffer Recipe a try. I thought it was different, but good, and my wife thought it was excellent. (I used homemade blueberry wine in this recipe which worked out well – the next time I will try wild cherry)
- 2½ – 3 pounds domestic or wild rabbit cut into pieces
- 2 cups dry red wine
- 2 tablespoons wine vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon whole cloves
- ⅛ teaspoon pepper
- 2 bay leaves
- Combine all ingredients in a bowl or plastic container large enough to hold the rabbit and brine ingredients. Add the rabbit spread out to cover with the brine; marinate in the refrigerator overnight.
- Place the rabbit in the slow cooker and pour in 1½ cups of the brine, being sure to get the bay leaves in with the mixture.
- Cook on low for 7-8 hours or until rabbit is fall off the bone tender. (It may take a little longer if using wild rabbit meat)
- If you wish to do so, you can strain the juices and thicken it for gravy.