Hasenpfeffer
{{Short description|Rabbit stew}}
{{refimprove|date=November 2020}}
{{Infobox prepared food
| name = Hasenpfeffer
| name_lang = de
| name_italics = true
| image = File:Civet de lièvre présenté en couronne.jpg
| course =
| type = Stew
| served =
| main_ingredient = Rabbit or hare, onions, wine
| variations =
| calories =
| other =
| caption =
| alternate_name =
| country = Netherlands, Germany
| region =
| creator =
}}
Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare,{{cite book | last=Sheraton | first=M. | title=The German Cookbook: A Complete Guide to Mastering Authentic German Cooking | publisher=Random House Publishing Group | year=2010 | isbn=978-0-307-75457-8 | url=https://books.google.com/books?id=afjItI5Q9JMC&pg=PT380 | access-date=January 12, 2017 | page=pt380}}{{cite web | url=https://www.tasteatlas.com/hazenpeper | title=Hazenpeper | Traditional Stew from Netherlands| website= TasteAtlas.com| publisher= AtlasMedia Ltd.| location= EU | date= | access-date= October 11, 2023}} cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.{{cite web |title=Hasenpfeffer (German Rabbit Stew) |url=https://www.wideopeneats.com/recipes/hasenpfeffer-german-rabbit-stew/ |website=Wide Open Eats |date=2 June 2020 |access-date=9 July 2020 |archive-url=https://archive.today/20200709211850/https://www.wideopeneats.com/recipes/hasenpfeffer-german-rabbit-stew/ |archive-date=9 July 2020 |language=EN}}
Description
Hase is German for "hare" and Pfeffer is German for "pepper"{{cite book | title=South Dakota Conservation Digest | publisher=South Dakota Department of Game, Fish and Parks | volume=29-31 | year=1962 | url=https://books.google.com/books?id=5pBLAQAAMAAJ&q=hase+pfeffer | page=20 | access-date=January 12, 2017| via= Google Books}} although in the culinary context it refers generically to the spices and seasonings in a dish overall, as with the German ginger cookies called Pfeffernüsse.{{cn|date=May 2024|reason=pfeffernüsse do actually contain pepper as a spice, so not sure about this comparison and the "general" use of "Pfeffer" for "spices / seasoning".}} Seasonings typically include fresh cracked black pepper or whole peppercorns, along with salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves, and bay leaf.{{cn|date=May 2024}}
In Dutch, the term "Hazenpeper" was first attested in 1599 and also mentioned in 1778, both as 'a dish made with the meat of a hare'.{{cite web | url= https://www.etymologiebank.nl/trefwoord/hazenpeper | title=Zoekresultaten - Hazenpeper | lang = nl | trans-title=Search results - Hazenpeper | website=Etymologie Bank.nl | archive-url=https://web.archive.org/web/20220308171926/https://www.etymologiebank.nl/trefwoord/hazenpeper | archive-date= March 8, 2022 | url-status=live }}
In Bavaria and Austria, the cuisines of which have been influenced by neighboring Hungarian and Czech culinary traditions, hasenpfeffer can include sweet or hot paprika.{{cn|date=May 2024|reason=This statement does not seem to be from the immediately above or below listed references.}}
In the Netherlands, the dish is often made with some added ontbijtkoek (also referred to as "peperkoek") to give the stew some extra flavour and texture, whereas in Germany, ginger cookies called "Pfeffernüsse" are generally used instead.
See also
References
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External links
- {{cite web| url= http://allrecipes.com/recipe/hasenpfeffer-rabbit-stew/ | website= AllRecipes.com | title= Hasenpfeffer recipe}}
- {{cite web| url= http://www.bonappetit.com/recipe/hasenpfeffer | website= BonAppetit.com |title= Hasenpfeffer recipe| date= 13 March 2012 }}