Slow-cooked Festive Hasenpfeffer

I know most British families eat lamb at Easter, but either my mother was not a great fan of lamb (other than in Turkish kebab meat, I cannot recall ever having it as a child) or it’s just not the done thing in Germany. I connect Easter food with rabbit. It’s a great, lean meat and fairly easily obtained at the Butcher’s at this time of year. Hasenpeffer is a rabbit stew, which gets most of its flavour from gingerbread and wine. Here is how I made ours.


  • 1 whole rabbit, head- and giblet-free
  • 1tbsp vegetable oil
  • 1/2 cup all-purpose flour
  • 3 medium-sized onions
  • 8 rashers of streaky bacon
  • 250ml white wine
  • 200ml vegetable stock
  • 2tsp gravy granules
  • 1 bay leaf
  • 3/4 tsp coarse ground pepper
  • 1 small handful of crystallised ginger
  • 1 small handful of raisins
  • 1tsp allspice
  • 1tsp mixed spice
  • 1 clove, ground
  • 1 heaped tbsp cocoa powder
  • 3 medium potatoes

Dice the onions and bacon rashers and fry in oil in the slow cooker pot. Coat the rabbit with some of the flour and sear in the pot. Add the remaining flour, wine, vegetable stock, gravy granules, pepper and bay leaf, take off the hob and transfer into the slow cooker on medium heat.

In a food processor, mix the ginger, raisins and spices with a little water and process until they become a smooth paste. Coat the rabbit with the paste and cover with a lid. Leave to simmer on medium heat for a total of 4-5 hours. After 2 hours, turn the rabbit over and add the diced potatoes.

Serve with fried sprouts or festive red cabbage.

2 thoughts on “Slow-cooked Festive Hasenpfeffer

  1. schnuffichen says:

    Oh man, that sounds delishhhhhh! I’ll make sure to try it out one of these days!
    And yup, here’s another vote for rabbit for Easter – our German/American household will have roasted rabbit tomorrow. 🙂 It was a bit harder get around here (probably because it’s not super common, regardless of time of year), but the Asian supermarket came to the rescue.

    Liked by 1 person

    • penny4you says:

      Oooh you’ll have to let me know how to roast it without the meat becoming too tough, which has been my issue over the last few years. That’s why the slow-cooker came to the rescue this year and the meat was so much softer!


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