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18 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.

  6. Watch Betty Boop Cartoon 'Minnie the Moocher' | Film School Rejects

    […] Betty’s father’s head turns into a phonograph as he berates her for not eating her Hasenpfeffer, and to shut him up her mother changes the disk. Eventually Betty and her sidekick Bimbo run away […]

  7. The Portugal Years – Year 1: Thanksgiving and My Curiosity (O dia de ação de graças) | The Portugal Years

    […] after week. They sold rabbits. I knew I had a Pennsylvania Dutch cookbook that had a recipe for Hasenpheffer. One Saturday, my curiosity got the better of me again. I asked for 2 rabbits. The lady who owned […]

  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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    […] – Stewed jack rabbit with white-flour dumplings and gravy […]

  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.

  15. GWB

    Cooked it for Easter dinner. Everyone LOVED it. It ended up reminding me of tetrazinni because of how the rabbit shredded as it came off the bones. (I used rabbit legs from a local meat company, as I don’t have the wherewithal to hunt or raise the tasty critters at the moment. Sadly, it’s an expensive way to procure rabbit.)

  16. Paul P

    After a 2 day marinade, I cooked your recipe for the family. It was an absolute home run. The 1 tsp of nutmeg in the dumplings went perfectly with everything. If I were to impart any advice to those considering this recipe, it would be to go through the trouble of finding juniper berries, because they definitely make it all come together. Well done Sir! I think that I’ll go back and lick my plate now.

  17. JackRabbits with a couple of ticks - Page 3 - Utah Wildlife Network

    […] bigred is spot on. You can find some good information at: http://wildlife.utah.gov/uplandgame/…gy_ecology.php Jack Rabbits (hares) live much longer than cottontails, so they are generally tougher, have dark meat, and benefit from long, slow, moist cooking styles. I had good luck with this: http://honest-food.net/2012/12/04/ha…ipe-dumplings/ […]

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