Home › 🇨🇭 Switzerland › Bern
Hasenpfeffer
Hasenpfeffer is a delicious rabbit stew in red sauce, a traditional dish from the Bern region.
📷 pommru — CC BY 2.0 (Wikimedia Commons)
⏱️ 30 min prep + 230 min cottura · 4 porzioni · media
Ingredients
- 4 rabbit pieces
- 500 g of bacon
- 2 onions
- 2 carrots
- 2 cucumbers
- 2 liters of rabbit broth
- 200 g of potatoes
- 100 g of green beans
- 100 g of mushrooms
- 200 ml of red wine
- salt and pepper
- 1 tablespoon of sugar
Method
- Cut the rabbit into pieces and fry in a pan with bacon until golden brown.
- Add the onions, carrots, and cucumbers cut into dices and fry for a few minutes.
- Add the rabbit broth, red wine, salt, pepper, and sugar, stir well.
- Bring to a boil, then reduce heat and simmer on low heat for 2 hours.
- Add the potatoes, green beans, and mushrooms, cook for another 30 minutes or until the potatoes are cooked.
- Serving: serve hot with potatoes or polenta.
The story
Hasenpfeffer is a specialty of Bernese cuisine with origins in the 19th century, when farmers used less desirable rabbit parts to create this exquisite stew.
Community variants (0)
No variants yet: propose the first one!