No, this is not hasenpfeffer. This stew, which comes from Swabia in Southern Germany, is much lighter — almost summery — and is a great way to usher in cooler nights — and rabbit season.
Similar to British Recipes, German recipes get a bad rap. German food is not all stodgy and heavy, and the food in neighboring Austria is even lighter. Here's a collection of nearly 30 recipes to get you started.
What follows is my idiosyncratic collection of German recipes that focus on fish, seafood, wild game, edible wild plants and mushrooms. That doesn't mean you can't make these recipes with supermarket meats -- the dishes have been tested for both.
It gets cold in Germany, so you will see a lot of cool and cold weather dishes here like knoephla soup, which also happens to be popular in North Dakota, hasenpfeffer and lots of sausages, like weisswurst.
That said, German food has a lighter side, too. Take the spinach spätzle in the picture above. It's pretty, light, and perfect for spring. Or the fish balls with green sauce, often done with freshwater fish like pike, perch or walleye, is a light summer supper.
‘Tis the season for slow braises and duck hunting. I first posted this recipe back in 2007, but I’ve come a long way since then. Here is an updated, streamlined version.
It’s fall, and that means acorns are dropping everywhere. If you are adventurous to make your own acorn flour, what then do you do with it? Lots of things, but my favorite use for acorn flour is this spaetzle recipe.
I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.