Beer makes batters better, meat more tender, and sauces more flavorful.
Slow Cooker Hasenpfeffer (German Rabbit)
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- #54795
The recipe involves marinating the rabbit overnight in a red wine marinade. The next day, the rabbit is cooked slowly in the crock pot until it is fall-off-the-bone tender.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 1/2 pounds rabbit, cut up
1/4 cup diced celery
1/2 cup diced onion
1 1/2 ounce salt pork, sliced
Marinade
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/8 teaspoon black pepper
2 bay leaves
directions
Place cut-up rabbit in flat refrigerator container.
In bowl, combine marinade ingredients; Pour over rabbit. Marinate overnight in refrigerator.
Place marinated rabbit in Crock-Pot. Add 1 1/2 cups marinade. Cover and cook on Low for 8 to 10 hours. Remove meat to warm platter. Thicken gravy, if desired.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
486 calories, 16 grams fat, 6 grams carbohydrates, 57 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 22, 2019
Excellent German dish that is the comfort food of choice in this house. We like dumplings and potatoe pancakes with this.
July 16, 2013
The rabbit turns a red color from the wine but it tastes good. The gravy was an off color too. I'd maybe use broth next time.