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Basic Hasenpfeffer Recipe

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Ingredients

Scale
  • 2 1/2 – 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
  • 1/8 teaspoon pepper
  • 2 bay leaves

Instructions

  1. Combine all ingredients in a bowl or plastic container large enough to hold the rabbit and brine ingredients.
  2. Add the rabbit spread out to cover with the brine; marinate in the refrigerator overnight.
  3. Place the rabbit in the slow cooker and pour in 1 1/2 cups of the brine, being sure to get the bay leaves in with the mixture.
  4. Cook on low for 7-8 hours or until the rabbit is fall off the bone tender. (It may take a little longer if using wild rabbit meat)
  5. If you wish to do so, you can strain the juices and thicken it for gravy.

Find it online: https://cullyskitchen.com/basic-hasenpfeffer-recipe/