German Rabbit Stew Recipe

🧑‍🍳 Instructions

1. Prep the rabbit: Salt the pieces and let sit for 10 minutes. Pat dry.
2. Brown the meat: In a Dutch oven, melt 1 tbsp butter and brown rabbit pieces in batches. Remove and set aside.
3. Build the base: Add remaining butter and sliced onion. Cook until edges brown. Stir in flour and cook until golden.
4. Simmer: Return rabbit to pot. Add stock, lemon zest, bay leaves, and lemon juice. Simmer covered for 90 minutes to 3 hours until tender.
5. Debone (optional): Remove rabbit, cool slightly, and pull meat from bones. Return meat to stew.
6. Finish: Reheat gently. Stir in sour cream, capers, white wine, and black pepper. Garnish with parsley.

This stew is brothy, meaty, and slightly tart—perfect with boiled potatoes, crusty bread, or spätzle. You can find the full recipe on Honest Food.

Want to go deeper into German cuisine? I can suggest Hasenpfeffer next—it’s the bolder, wine-marinated cousin to this dish.