German Rabbit Stew (Dippehas)Course: MainCuisine: German, Hessen, FranconianDifficulty: 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 classic German dish from Hessen and Franconia. Its name translates to literally “rabbit in a pot” in the Hessen dialect.
2 Large onions
2 Garlic cloves
250ml Red wine vinegar
500ml Red wine
5 Allspice Corns
1 Tbsp black peppercorns
2 Twigs of thyme
1 Rabbit ready for cooking
500g Pork shoulder
250g 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 garlic and use them to deglaze the pan. Add the vinegar and red wine and bring to temperature. Add the remaining ingredients from 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 the salt, pepper and cream to taste.
- Serve the rabbit with the sauce, and traditionally with bread or potato dumplings.