German Rabbit Stew
Ingredients
- 2 cottontail rabbits
or 1 domestic rabbit, cut into serving pieces
- Salt
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 to 2 cups chicken stock
- 1 onion
sliced root to tip
- Zest of a lemon
white pith removed, cut into wide strips
- 2 to 3 bay leaves
- 1/4 cup lemon juice
- 2 tablespoons capers
- 1/2 cup sour cream
- White wine to taste
at least 2 tablespoons
- Black pepper
- Parsley for garnish
Directions
- 1
Salt the rabbit pieces well and set aside for 10 minutes or so. Set a Dutch oven or other heavy, lidded pot over medium-high heat. Add a tablespoon of butter. Pat the rabbit pieces dry and brown well on all sides. You may need to do this in batches, so don't crowd the pot and don't rush things. Remove the rabbit pieces once they're browned. This may take 15 minutes or so.
- 2
Add the remaining tablespoon of butter, then the sliced onion and cook until the edges just begin to brown, about 6 minutes. Sprinkle with flour and stir well. Cook, stirring often, until the flour turns golden, about 5 minutes.
- 3
Return the rabbit to the pot and add enough chicken stock to cover. Use a wooden spoon to scrape any browned bits off the bottom of the pot. Add the lemon zest, bay leaves and lemon juice and bring to a simmer. Cover and cook gently until the rabbit wants to fall off the bone, which will take anywhere from 90 minutes to 3 hours, depending on how old your rabbit was.
- 4
This is an optional step, but I prefer it: Turn off the heat, fish out the rabbit pieces and let the cool on a baking sheet. Pull all the meat off the bones and return the meat to the stew. I don't like fiddly stews with bones in them, so I do this. You can leave everything on the bone if you want.
- 5
You can now store the stew for several days. Or you can serve it at once. Turn the heat to low just to make sure the stew is nice and hot. Do not let it simmer. Add the sour cream, capers and as much white wine as you want -- you want the stew to be a bit zingy. Stir in a healthy amount of black pepper and garnish with parsley.
German Rabbit Stew
Similar Recipes
:max_bytes(150000):strip_icc()/Hamburger_Stew_063-65a8f8f17fb84a7c9599b6f359608206.jpg)
:max_bytes(150000):strip_icc()/8781-german-chicken-VAT-Beauty-4x3-b9f30ad7ec434f07964c7bcae4fd9b24.jpg)
Ratings & Reviews
Based on 39 ratings
Rating Breakdown
About this Recipe
Craving a hearty, deeply flavorful stew that transports you to a cozy German kitchen? This German Rabbit Stew delivers rustic charm and sophisticated taste, perfect for a comforting meal.
What makes this German Rabbit Stew truly special is its unique two-step preparation. You build a rich, savory base first, then 'mount' it with bright sour cream, aromatic white wine, and briny capers just before serving. This technique ensures vibrant flavors and a creamy, nuanced finish that elevates the dish beyond a simple stew.
Prepare for a truly comforting and elegant experience. The rabbit cooks down until it's wonderfully tender, enveloped in a creamy, savory sauce. You'll taste the bright tang of lemon, the subtle warmth of bay leaves, and the delightful briny pop of capers, all balanced by the rich sour cream and a hint of white wine. It's a robust yet refined dish that feels both satisfying and surprisingly fresh.
This versatile German-inspired stew offers plenty of room for customization. While rabbit is traditional, you can easily substitute it with chicken thighs for a readily available option, or try pheasant for a richer, gamey flavor. For another traditional take, consider veal as an alternative. If you're out of fresh lemon, a little extra lemon juice can brighten the flavors.
This German Rabbit Stew is an ideal centerpiece for a cozy family dinner or an impressive dish for entertaining guests. Serve it alongside crusty bread to sop up every drop of the luscious sauce, or with simple boiled potatoes or spaetzle for a complete, satisfying meal.