German Rabbit Stew (Dippehas)

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.


  • Broth
  • 2 Large onions

  • 2 Garlic cloves

  • 250ml Red wine vinegar

  • 500ml Red wine

  • 5 Allspice Corns

  • 1 Bayleaf

  • 1 Tbsp black peppercorns

  • 2 Twigs of thyme

  • 3 Cloves

  • Rabbit
  • 1 Rabbit ready for cooking

  • 500g Pork shoulder

  • 250g 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 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.

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