Fuldaer Rabbit Stew (Dippehas)Course: MainCuisine: German, Hessen, FuldaDifficulty: Easy
Rabbit was once far more common than chicken in working and middle-class kitchens in the previous century. Its simple flavor and ease of cooking made it a staple. Today, chicken has largely supplanted rabbit in our diet, and recipes for it have disappeared from our cookbooks. This is a local variant of the classic German dish from the town of Fulda. As an ancient Catholic stronghold in a traditionally Protestant region, it had close ties to Franconia, which influenced the spices in this dish.
2 Large onions
750ml Red wine
2-4 Tbsp Currant berry jam
1 Tbsp black peppercorns
1 Rabbit ready for cooking
500g Pork shoulder
250g Lebkuchen or spiced dark bread
Salt, Pepper, Flour
- Cut the rabbit up into 4-6 parts, and cut the pork into large cubes
- With an oven-safe roasting pan or pot, sear the rabbit and the pork at a medium-high temperature. Make sure not to over-fill the pan and remove the meat when browned.
- Dice the onion and use them to deglaze the pan. Add the red wine and bring to temperature. Add the remaining ingredients to the broth list.
- Add the meat back to the broth and crumble the bread over the stew
- Roast in the oven for about 90 minutes
- Remove the pot from the oven, and set the meat and bay leaf aside. With an immersion blender, puree the broth into a thick sauce. Season with salt, pepper, and cream to taste.
- Serve the rabbit with the sauce, and traditionally with bread or potato dumplings.