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Marinierter Hase

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Germany
Forum Discription: From the Alsatian influence in the west to the hearty eastern border, Germany has tradition and variety.
Printed Date: 12 July 2020 at 15:44

Topic: Marinierter Hase
Posted By: TasunkaWitko
Subject: Marinierter Hase
Date Posted: 04 May 2011 at 15:58

Marinierter Hase
(Marinated Rabbit)
·  1 three-pound rabbit, cut into serving pieces
·  1 tsp. salt
·  1/4 tsp. pepper
·  3 Tbsp. vegetable oil


·  2 cups red wine
·  2 cups chicken broth
·  1 tsp. allspice
·  2 bay leaves
·  1 tsp. thyme


·  1 dozen pickled white onions (cocktail size)
·  1 dozen stuffed green olives, sliced
·  1/2 lb. fresh mushrooms, sliced
·  2 Tbsp. butter

Rub rabbit with salt and pepper; put into a large bowl. Mix together marinade ingredients; add to rabbit, and refrigerate overnight. Drain the pieces of rabbit, but do not pat dry. Strain and reserve marinade.

In a large frypan over high heat, quickly brown all sides of rabbit pieces in hot vegetable oil. When brown, pour in reserved marinade and simmer over low heat 1 hour or until rabbit is tender.

Just before rabbit is done, sauté onions, olives and mushrooms in hot butter. Add to rabbit mixture. Serve with boiled potatoes.

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Posted By: Boilermaker
Date Posted: 10 May 2011 at 21:04
Nice!  I usually get a few rabbits each fall courtesy of my nephews in Indiana (never hunted them here in Georgia) and will give this one a try.  Sounds delicious.

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