Fuldaer Rabbit Stew (Dippehas)

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.


  • Broth
  • 2 Large onions

  • 750ml Red wine

  • 2-4 Tbsp Currant berry jam

  • 1 Bayleaf

  • 1 Tbsp black peppercorns

  • 3 Cloves

  • Rabbit
  • 1 Rabbit ready for cooking

  • 500g Pork shoulder

  • 250g Lebkuchen or spiced dark bread

  • Salt, Pepper, Flour

  • Heavy Cream


  • 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.

    Leave a Reply