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52 responses to “German Rabbit Stew”

  1. Peter

    Loved your writing in this piece and the recipe sounds mouth watering all the better I am sure if made with a rabbit which you have dispatched yourself in the managed way you describe.

  2. Lynn

    The first time I had rabbit was in Switzerland with a friend and his Swiss Aunt. Such a fond memory, not sure why I haven’t made it myself. Your description of this dish- comfort on cool nights and light enough for a chilled white wine on the porch watching the sunset- might mean a first. With a nice bauernbrot to sop up the liquid, how could one pass that up?!

  3. Jesse

    I have heard Holly talk about the trip you two took out to Evans place and bragged that she got some cottontail. Sure enough I was hounding her to bring in some cottontail into work. To my surprise she brought in some of the German Rabbit Stew you made. This dish reminds me of comfort food that my grandmother from the old country would make, if she was 5 star chef. This recipe is definitely a keeper. I let Holly know that I would go gay for you as long as you would make this dish all the time.

  4. Mike Wascher

    Should be: eingemachtes Kaninchen, in German all nouns are capitalized, all the time. I have had eingemachtes Kalbsfleisch (veal in gravy).

    But the dish we had every summer was eingemachtes Bohne (green beans in gravy). Fresh green beans from the garden, just a bit of bean to provide flavoring, and the gravy made of sour cream. Delicious!

    And influence from my father’s side of the family (from a Schwabian village in modern Hungary) the gravy had paprika as the dominant flavoring — hot & sweet.

  5. Juls (Pepper and Sherry)

    This sounds amazing and just the ticket for the rabbit waiting for inspiration in my freezer.

    The wastefulness of that relative must have really saddened and angered Evan’s family. It’s people like that that give hunters like you an unjust bad name.

  6. Paula

    oh cool- I plan on raising rabbits and already have Mimi Sheraton (which my husband’s German mother bought for me. Great cookbook).

  7. Nate


    Here in Indiana people always advise against eating wild rabbits during the summer months/until after the first freeze due to parasites or tularemia. Any thoughts on this? I’m guessing you haven’t had a freeze where you are yet–it doesn’t seem to have stopped you.


  8. Al Webster

    Wow. Quite tasty. Made it today with young sharptail grouse…perfect. Gonna try some roosters next. Thanks for the recipe.

  9. Joe Keough

    We’re trying this one out for dinner tonight (domestic rabbit). I’ll refrain from adding mushrooms and fresh rosemary, and stick to the recipe!

  10. Saeriu

    This looks absolutely wonderful. We have 6 rabbits ready to butcher in the next week or so. I really hope my husband will let me make this for the family. Live weight, our rabbits will be about 4lbs–is this a fair size for 2 adults and 2 small children for this recipe? The rabbits are New Zealands and will be about 22 weeks old.

  11. meg

    This looks uncommonly good. We have a neighbor who raises rabbits for meat, and we often buy from her. She gives us a good price, as we help skin and eviscerate the rabbits we buy. I’ll definitely try this recipe the next time we get some bunnies.

  12. Melissa

    This looks amazing!!! When my hubby catches another rabbit, I know what I’m making! I too often make a rabbit stew made mostly of wine tomatoes and lots of mushrooms. Thanks for this idea!

  13. Will K.

    I made this the night before last. I used store-bought rabbit because I don’t hunt wild rabbits enough to get enough to freeze. Anyway, I used two, not thinking out the fact that they were half again as big as any cottontail I’ve ever bagged. It made A LOT, which is fine since it was so, so good- really over the top good. I pretty much followed the recipe with the exception of adding 8 oz. of sliced cremini mushrooms (just seemed like the right thing to do). I cook a lot of German dishes and it’s refreshing to find one that doesn’t start with a pound of bacon (not that I don’t love bacon, but it’s nice to have something a bit lighter seeming once in awhile). This is definitely going to be a go-to recipe for the next time I get a wild rabbit, and I may even give it a go with squirrel.

  14. Michael

    Hank: I assume this recipe would work with young, Eastern Grey Squirrels?

  15. Rachel Davis

    I made this last night using a rabbit we raised. It was excellent – will definitely become a regular on our menu. Thank you Hank!

  16. kris littledale

    Thanks for the GREAT recipe! Look forward to trying it with squirrel and some pheasants I have in the freezer!

  17. Quinn Losselyong

    I made this last week with some local bought farmers market rabbit and it was simply the most delicious stew I have ever made. I did a few things different. I brined the rabbit overnight in a simple brine of peppercorns, bay leaf, thyme and salt. I also used homemade elk stock instead of the chicken broth (which because I used a roasting pan, I used probably 4 times as much stock). Yum! Served it over some freshly dug up potatoes from the back yard and served it with butter and baguette. I ended up cooking it for around 3 hours. I also like the meat plucked from the bone and put back it.

    I’ll be making it next week again. Thanks for the recipe.

  18. Pete

    Made this recipe two nights ago, using a pair of cottontails hunted in the Arizona desert. The stew turned out very good, when I pulled out the rabbit parts to pull the meat from the bones, I found much of it was already falling off on it’s own. I’ll definately make this again.

  19. Sherr

    I made this recipe for dinner yesterday, it was fantastic! My rabbit was 2 pounds, 12 oz. and I did use more chicken broth than called for to cover the rabbit in my pot. I removed the rabbit from the bones, which made the stew more enjoyable not having to pick through bones, thanks for that tip. I served the stew over mashed potatoes, a lovely meal.

  20. {Catching your dinner} German-style Wild Rabbit Stew with Spätzle « One Messy Kitchen

    […] Recipe from Hunter Angler Gerdener Cook (Hanks’ recipe for German Rabbit Stew) […]

  21. geoff

    wow this is the best rabbit stew ive ever seen, cant wait to give this a go, do you think it could go a handful of wild mushrooms?
    or is it best left alone?
    best regards from the U.K

  22. Renate S

    The stew sounds delicious. It would most likely be served with Spaetzle. One correction, however, Swabia is part of Baden-Wuerttemberg not Bavaria. This Schwoab is shuddering at the thought of it being a region in Bavaria.

  23. Eric

    Trying this recipe tonight. I looks great.

    I have found botfly larva on cottontails but only once. They are hideous as you say but they did not affect the meat.

  24. Melissa

    Could you use duck stock, my son cannot eat chicken?

  25. Rhonda

    I made this for dinner tonight using pheasant and chukar, and it was delicious! My husband and son loved it!

  26. Claudia

    I cannot BELIEVE I *finally* found the recipe my mom used to cook with rabbit. This is DELISH, btw. I’ve craved it for years and now I can finally cook it … although all we have here in NYC is frozen rabbit. 🙁 Oh, well, better than nothing.

  27. Derek B

    German cuisine is highly underappreciated here. Strong German culture has influenced quite a bit of S. Louisiana cuisine. Can’t wait to try this stew, sounds fabulous!

  28. Matt B

    Have been so grateful to find your delicious recipes to highlight the snowshoe hare I’ve been hunting this winter in northern Vermont. Do you think this recipe would work with a hare or two?

  29. Jan

    How large of dutch oven is necessary for this recipe?

  30. Ginger

    Made this recipe for my husband’s annual game feast. Everyone said it was delicious and I’d have to agree. Even though I didn’t think I liked rabbit very much! Thank you for sharing such a good recipe.

  31. AFTER THE HUNT: German Rabbit Stew | contendher

    […] all over the world, plus how-tos on butchering and other hints and tips. To view the full recipe click here. Being the child of two Bavarians, this recipe is close to my heart and evokes flavours which […]

  32. Bettina

    I love the recipe, and it is a nice variation of my own, handed down from my family.

    I come from “Schwaben” and as one, may I say that the “Schwaben” actually come from Baden-Württember, not Bavaria (or Bayern), as stated in your recipe.

    There is a tiny small portion of the part of where the “Schwaben” live that encroaches into the state of Bavaria, but overall, to say to someone who is a “Schwabe” that he is from Bavaria is not very well received normally!

    Anyway, the recipe is great, and I will make this variation later this month.

  33. Hanna

    Made this tonight and can report that it’s very tasty with New Zealand rabbits as well :-). Left out the capers and white wine without missing anything. Now I’m looking forward to trying the ‘Hasenpfeffer’. Rabbits are a bit of a pest down here and I always think it’s a shame people don’t use them for food more, rather than using them as dog tucker or just throwing them out (they do have to be killed for pest control). If I roast a whole rabbit my favourite way to cook them is to marinate them in a marinade made from yoghurt and garlic and then pop them into the slow cooker. Also very yummy!

  34. Stacey

    Yummy. Use your directions for parting the rabbit and made this dish tonight. It was awesome. The sauce is wonderful. Served it with a salad and some toasted bread with gouda. Thanks for the recipe!

  35. Susan Hanks

    AMAZING!! Used this with a pheasant we got over the weekend. Such depth of flavors in a very simple dish. Love your theory on life, we try to grow most of our food, or trade for what we don’t have. Can’t wait to try more of your inspirations!

  36. German Stew | Why Not Give It a Try?

    […] ultimate decision (I was still a little unsure how I felt about eating the birds). He chose this German Rabbit Stew Recipe which it said you could substitute pheasant and quail for the […]

  37. Ella

    This was absolutely amazing! A large cottontail made the mistake of hippity hoppiting onto our property and then sitting around for just long enough for dh to shoot it. I made this recipe exactly as written and it was the best rabbit I have ever had. Thank you so much for this!

  38. Repelling Rascally Rabbits | Diana Beebe's Blog

    […] has crossed my mind a few times. I probably wouldn’t…maybe. If I did, it probably use Hank Shaw’s recipe for German Rabbit Stew. (I love this guy’s website for so many […]

  39. Rabbit Rabbit | The Lip Smackin' Crusade

    […] Food of Greater Olympia‘s rabbit dinner on Saturday night. I cooked a simple and delectable German Rabbit Stew: salted and browned rabbit pieces simmered in rich homemade chicken stock with bay leaves and […]

  40. jen

    Think this will work with groundhog? I shot and trapped multiple groundhogs this summer They eat the same thing as rabbits so I figured they have to taste good too.. right? I skinned and froze a couple for experimenting.

  41. Jill

    Hello! Can I cut up and braise a rabbit in a basic broth/garlic/etc, and then freeze the cooked meat for multiple dishes? I ended up with a slightly larger rabbit than usual at the farmers’ market today. Thank you!

  42. Kim

    First time cooking rabbit. We all, kids too, loved the lemon & bay leaf flavoring of this dish. Thank you!

  43. Nina Martin

    I love cooking rabbit, always on the lookout for a new recipe. Will be making this tonight.
    Btw, bought your “Hunt, Gather, Cook” on my Kindle yesterday.

  44. greg

    Amazing. Cooked our grass fed domestic rabbit today. Amazing zesty flavour, great balance between the meat and sauce. Just a great way of cooking a rabbit. Thank You

  45. Sara Marie

    I have made this several times. It’s truly delicious!

  46. Patrick

    Bump. Just made this. First time cooking rabbit for me, picked one up from a local farm. Fantastic recipe. I went heavy on the wine and capers because I like my food tangy and it was no issue at all. The succulence of the rabbit goes great with the tangy-ness of the lemon, capers and wine. Served it over herb roasted potatoes and carrots and drank a Gewurz/Riesling blend with it. Perfect meal.

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