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15 responses to “Classic Hasenpfeffer with Semolina Dumplings”

  1. Brad KleinSmid

    Hank….I have to agree with you. Mimi’s book is our guide as well. Even with my girlfriend being born and raised in Germany, we will still reference back to Mimi’s book on occasion.
    Spaetzle is a favorite of mine as well…….easy to make and oh so good.
    we don’t do rabbit here very often but this will be a good reason to plan a dinner around it.
    Thanks,
    Brad

  2. Ricky Lockard

    Great sounding recipe, Hank. I’ve got a few squirrels in the freezer that I might have to turn into “Eichhörnchenpfeffer”.
    Kind of a general cooking question, but I’ll ask just the same: when your recipe states, “1 Tablespoon Juniper Berries, crushed”…is that 1 Tablespoon before, or after they’re crushed?

  3. la domestique

    The hasenpfeffer recipe sounds really good, and I want to hear more about this German cookbook collection!

  4. Scott Messenger

    Hank,
    I have recently discovered your blog, and I have been thoroughly enjoying your writing. Just yesterday I attempted this Hasenpfeffer recipe and enjoyed it so much I shared it on my blog:
    http://scottmessengeroutdoors.blogspot.com/

    Thank you for the tip on the German Cookbook, it as been added to my Christmas list!
    Thanks
    Scott M

  5. Justin

    Maltese Rabbit Stew (with Snowshoe Hare) is on my menu for tonight.

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  8. Tom

    I finally had a successful squirrel hunt and cleaning. I start the marinading process tonight. I am really looking forwar to trying this recipe. Thanks for it and all of the information on squirrell hunting and processing.

  9. civildisobedience

    I just made this hassenpfeffer this weekend for a party of people many of whom have little to no expirience with rabbit. All had the courage to try it and received the highest praise. I used wild cottontails and quadroupled the sour cream after Browning the bunnies I finished in a crockpot instead of the oven. Delicious thanks so much for the recipe and love the sight.

  10. Tom

    Hi Again,

    I have the little squirrely beasties marinating. If I can stand it, I will leave them soaking for a few more days. When I made up the marinade, I noticed the spice mix was very similar to Penzy’s pickling spices. The biggest difference would be the mustard seeds. What do you think? I may try a batch that way next.

  11. Posca

    Great recipe. But, oh man, you haven’t tried dumplings till you’ve had the Ukrainian varieties. Varenyky and such with many different fillings.

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  13. Bruce Alan Wilson

    Try it in the pressure cooker rather than in the oven. (Add a little more liquid and cut the cooking time by 2/3.)

  14. Mike D.

    Thanks for a great recipe. I made this last night and it turned out great! This is definitely something you would want to make for someone to introduce them to eating rabbit. It has a great unique flavor (a lot like sauerbraten) and although the marinade is delicious it does hide the difference in flavor from other white meat a bit. So, I think people who might not normally eat rabbit might try this because it’s not overtly RABBIT. If that makes sense. Anyhow, our family loved it.

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