Schumacher’s Hasenpheffer (German Hare)

Chef John Schumacher
The Game Gourmet;
Internationally known
Executive Chef


2 rabbits cut in 6 pieces


3 cups red wine (German is best)
1 tbsp. lemon juice
1 tbsp. cider vinegar
2 cups onions cut in 1/2 inch pieces
1 cup carrots cut in 1/4 inch pieces
1 cup celery cut in 1/4 inch pieces
1 tsp. salt
1 tsp. black pepper
2 tsp. beef base
8 juniper berries
4 bay leaves
4 whole cloves
2 tbsp. brown sugar
1/4 cup currant jelly

1 cup flour
2 tbsp. butter
2 tsp. vegetable oil
6 small gingersnap cookies crushed

Serves: 4

Clean and cut rabbit. Place in a glass dish. Add all marinade ingredients. Cover and place in refrigerator for 3 days turning meat occasionally. Remove the rabbit from the marinade. Reserve marinade. Pat rabbit dry. Dredge in flour. Shake off excess flour.

In a Dutch oven heat butter and oil until hot. Add rabbit and brown on all sides. Pour off excess oil. Add marinade liquid and vegetables. Cover and bake in a 375 degree oven for 1 1/2 hours or until rabbit is tender.

Transfer rabbit to a covered casserole dish to keep warm. Remove bay leaf from sauce. Place marinade in a blender cup and blend smooth. Remove to sauce pot. Bring to a boil and add crushed gingersnap cookies. Stir well to combine. Pour over rabbit and serve with spatzle or noodles.

HINTS: If you don’t have juniper berries, use 2 oz. gin. Also, if you wish you may add 1 1/2 cups sour cream to blended sauce.

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