braises

Either store-bought or wild rabbits will work with this recipe; if you use wild bunnies, I&#039;d suggest cottontails and snowshoe hares. The quality of the vinegar and garlic matter. I use sherry vinegar, and I urge you to use it if possible, but a good cider, white wine or even malt vinegar would be alternates. Home-grown garlic is best, as it will often be less harsh and have larger cloves than regular garlic, but any garlic will work. 

Braised Rabbit with Garlic

olive oil

rabbit

large yellow onion, (sliced into 1/4" pieces from root to

garlic, (cloves whole but peeled)

Salt

sherry vinegar

bay leaf

Black pepper

peas

Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.

Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly over low heat for about 2 hours.

When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread.

A simple and aromatic braised beef dish with sweet &amp; mildly nutty flavour of dry sherry combined with the zesty &amp; earthy flavour of ginger &amp; pungent spices.

Instant Pot Braised Beef and Ginger Wine

extra virgin olive oil

garlic cloves,

ginger,

1.5kg (3Ib) gravy beef,

star anise

cloves

water

bok choy,

rice

For the Sauce:

¼ cup blackstrap molasses

coconut aminos

dry sherry

potato starch

salt

white pepper

For the Garnish:

coriander

spring onion (scallions) thinly sliced lengthwise

This beef stew is full of goodness and immunity-boosting ingredients, such as ginger, garlic and sweet potato. It’s a feelgood recipe I love to make when I’m feeling a bit under the weather (or hungover!). Make it at the weekend then enjoy throughout the week.

Immune-boosting Slow-braised Beef

tbsp extra virgin olive oil

eggplant,

sea salt

eschalots, peeled, halved lengthways

large sticks celery, diced

garlic cloves, thinly sliced

4cm (1.5”) piece fresh ginger, peeled, sliced into thin strips

cinnamon

milliliters (1 cup) passata

milliliters (1½ cups) beef stock

1½ tbsp soy sauce

Chinese black vinegar*

brown sugar

(14 oz) sweet potato, peeled, chopped into bite-sized pieces

spring onion, to serve

green chilli,

coriander (cilantro) leaves, chopped, to serve

rice,

1.Preheat oven to 170°C (340°F), or 150°C (300°F) fan forced. Heat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for later. 



2.Heat another tablespoon of oil in the same pan over high heat. Season the beef with salt and then add to the hot pan. Spread out in the pan and leave to sear until golden on the one side, then turn and continue cooking for 2–3 minutes or until browned. Add the eschalots and allow them to sear and brown for 2–3 minutes also. Then add the celery, garlic, ginger, star anise and cinnamon and cook, stirring occasionally, for 2–3 minutes or until softened and fragrant. Add the tomato puree, stock, soy sauce, vinegar and sugar and bring to the boil. Cover and bake in preheated oven for 1 hour.



3.Add the sweet potato and eggplant to the beef, cover and return to the oven for a further 45 minutes or until sweet potato and beef are tender. 



4.Sprinkle beef with the spring onion, green chilli and coriander and serve with steamed rice.



NOTES - Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.

Kare kare is a rich, peanut-buttery braised oxtail and beef stew that has a beautiful marigold colouring and is filled to the brim with tender, fall-apart meat and vegetables like eggplant and snake beans. Just like with pork or chicken adobo, the best thing about this slow-cooked Filipino dish is that it just gets better the day after, since the flavours really melt into each other.

Slow-cooker Filipino Beef &amp; Peanut Stew (Kare Kare)

1kg (2 lb 3 oz) beef osso bucco (beef shanks)

sea salt and ground black pepper, to season

vegetable oil

1½ tbsp annatto seeds*

1.5 litres (1.6 qt) beef stock

peanuts

eggplant

peanut butter

(9 oz) snake

apple cider vinegar

tbsp fish sauce

1.Season pieces of osso bucco all over with salt and pepper. Place vegetable oil into a large saucepan over medium-high heat, then add the seasoned osso bucco. Cook for 3 minutes until brown on the one side, then flip and cook for another 3 minutes until the other side has coloured too. Transfer beef to the pot of a slow cooker.

2.Reduce heat to medium and saute annatto seeds for 1-2 minutes until the excess oil becomes red. Now remove and discard the annatto seeds, leaving the remaining oil behind. Add in the onion and garlic, plus a good pinch of salt, and saute for a further 2 minutes until tender and translucent. Add 1 cup of beef stock to deglaze the pan and, using a wooden spatula, gently scrape off any bits from the bottom of the pan – they’re full of flavour! Transfer liquid and softened onions to the slow cooker.

3.Place a small frying pan over high heat and add the sticky rice. Keeping a close eye on it so it doesn’t burn, gently toast the rice until it’s a deep golden colour. Transfer to a mortar and use a pestle to grind to a fine powder.

4.Turn the slow cooker on high heat. Add the ground rice to the slow cooker followed by the peanuts, eggplant, peanut butter and the remaining beef stock. Give everything a gentle mix to incorporate the peanut butter into the liquid. Then cover the stew with a lid and leave to do its thing for 3 hours, or until the meat is falling off the bone. (If your slow cooker doesn’t have a high setting, you can put it on low for 6 hours.)

5.After the first cook is complete, open the lid of the slow cooker and add in the beans. Season the stew with the vinegar, fish sauce and brown sugar. Give everything a good mix around to make sure all of the ingredients are well incorporated, then place the lid back on and cook for a further 20 minutes until the beans are tender. Serve with steamed rice.

NOTES - Annatto seeds come from the anchiote tree and are used to impart a bright red/orange colour to foods. Search them out at an Asian grocery store or online.

This Singaporean fish head curry epitomes the Little Red Dot perfectly: it’s a unique blend of cuisines and flavours. This dish in particular merges South Indian curry aspects with the Chinese favoured dish of steamed fish head. It’s layered and lush and is surprisingly straightforward to make. Feel free to use fish meat instead if the head freaks you out – it will still be delicious, just not quite as spot-on as the real deal.

Fish Head Curry￼

tbsp yellow mustard seeds

tsp fenugreek seeds

Malaysian curry powder

trimmed,

curry leaves

tbsp shaved palm sugar*

salt,

tamarind

okra, halved lengthways

roma tomatoes, quartered

coconut milk

Spice paste

dried chillies

(5 oz) shallots, coarsely chopped

garlic,

2cm (just under 1”) piece of ginger, peeled, coarsely chopped

tsp turmeric

1.For the spice paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes, or until softened. Drain well, using your hands to squeeze out excess water. Reserve the chilli soaking liquid. Using scissors, chop the chillies into chunks and add to the bowl of a food processor, followed by the shallots, garlic, ginger and salt. Add 2 tablespoons of the chilli-soaking liquid, then process until a coarse paste forms (use extra liquid to help your blender along if you need to). Spoon out into a small bowl, then add turmeric and mix well to combine. Set aside.

2.Heat the oil in a large saucepan over medium-high heat. Add the mustard and fenugreek seeds and cook for 1–2 minutes or until the mustard seeds start to pop.

3.Add the chilli paste and cook, stirring, for 6–7 minutes or until the oil has separated out

the mixture should look a bit curdled and there will be traces of oil on the base of the pan. Add the curry powder, curry leaves and lemongrass, then stir for 1–2 minutes or until fragrant.

4.Next, in goes 2½ cups water, followed by the palm sugar, salt and tamarind. Stir to combine, then bring to a simmer. , then add the eggplant and fish head . Bring back to the simmer then cover the pan and cook over medium-low heat for 20 minutes, or until the eggplant is tender.

5.Add the okra and tomatoes and cook for another 10 minutes, or until the vegetables are tender and the fish head is cooked through. Stir in the coconut milk and heat until the curry gravy just starts to simmer, then serve with steamed rice or roti.

NOTE-It's worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe as it has a rich, deep flavour that is unmistakable.

While hasenpfeffer should properly be made with hare (snowshoe or jackrabbit in the United States), hares are notoriously hard to find if you are not a hunter. So do what everyone else does and make it with rabbit. The actual making of the dish is pretty easy, but it will be far better if you give it the 2 to 3 days' worth of marinating time. Marinades take a long time to penetrate meat, and the flavorful marinade is the heart of hasenpfeffer.

Hasenpfeffer with Semolina Dumplings

red wine

red wine vinegar

rosemary

juniper berries, (crushed)

crack black peppercorns

bay leaves

thyme

green onions, (chopped)

jackrabbit, (snowshoe hare

unsalted butter

Flour

onion

sour cream

milk, (whole

semolina flour, (or use farina

egg, (lightly beaten)

nutmeg

Marinate the rabbit. Bring all the ingredients for the marinade to a boil, then let cool to room temperature. While the marinade is cooling, cut up a hare into serving pieces. Find a covered container (plastic, ceramic, glass) just about large enough to hold the cut-up hare and put the meat inside. Cover with the cooled marinade. If you have leftover marinade, put that into a different container. Put everything in the refrigerator and let it sit at least 8 hours, but 2 days is better.

Remove the hare from the marinade and pat it dry. Save the marinade. Heat the butter in a large, heavy pot with a lid. Dredge the hare in the flour and brown well on all sides. Do this over medium to medium-high heat so the butter does not burn. Remove the hare pieces as they brown and set aside.

As the hare is browning, preheat your oven to 325°F and strain the marinade into a bowl.

Once you've browned the hare, add the onion and stir to coat with the butter. If there is not much butter left, add another tablespoon or so. Cook the onions over medium-high heat until they are soft and a little brown on the edges. Sprinkle salt over them as they cook.

Return the hare to the pot and add the strained marinade. Bring to a simmer, cover and put into the oven. Cook until the meat wants to fall off the bones: This will take 2 to 4 hours for a wild hare, or between 90 minutes and 2 hours for a store-bought rabbit. To finish the hasenpfeffer, remove it from the oven and uncover the pot. Spoon off about a cup of the sauce and put it into a bowl. Add the sour cream to the bowl and mix to combine. Return the mixture to the pot and swirl it around to combine. Serve at once with the dumplings.

Make the dumplings. Once the hasenpfeffer has cooked for an hour or so, make the dumpling dough. Heat the milk to the steaming point and add the butter and salt. Start stirring the milk with one hand while you sprinkle in the semolina with the other. Stir well until the semolina absorbs the milk and forms a stiff dough. Take the pot off the heat and let the dough cool. Bring a large pot of salted water to a boil on the stove. once it boils, turn off the heat until the hare is done.

When the hasenpfeffer is ready, turn the heat off the oven but leave everything inside. Mix the egg and nutmeg into the semolina dough. Let the dough stand while you bring your pot of salty water back to a boil, which won't take long because you preheated it. Get a bowl of water ready to wet your hands, so the dumpling dough doesn't stick to them.

Roll the dough into balls. I like to make dumplings the size of a walnut. As you make them, drop each one into the boiling water. Do not crowd the pot. Once the dumplings start bobbing on the surface, let them cook another 2 to 5 minutes, depending on how soft you like them. Remove with a slotted spoon and set aside.

My husband who grew up in southern Germany say this tastes just like any hasenpfer he ever had and loves it - I find it too sour but with red currant jelly (typically British) I enjoyed it.

Waaaaaaaaay too much vinegar, I should've raised an eyebrow at 2 cups (16 Servings), in my opinion you could literally cut the recommend amount in half. The dumplings were great however.

I've been cooking more rabbit than usual these last couple years since I now have a local breeder. I used to fry, but was still a bit tough. Then I only braised, which is another of the recipes found here. I finally made Hasenpfeffer, the recipe found here. we've never had more flavorful rabbit.  Because my husband doesn't like capers, it's the only ingredient I didn't add. I can't stop eating this dish. We first had it with spaetzle. Then with rice. Next will be with noodles. You have to have a vehicle to stop up the delicious sauce. Or use a spoon. Even if you only have chicken  I would recommend you make this recipe.

Actually hasenpfeffer has everything to do with hare/rabbit. l lived in Germany. It is a great dish. Meatloaf had nothing to do with it. Hence the name hasenpfeffer.

Hank’s Hasenpfeffer is my absolute favorite rabbit preparation (no hares where I live, but we do have swamp rabbits and eastern cottontails). My wife is a fan as well. Can’t wait until the season rolls back around so I can make this again!

My child's favorite recipe.  It takes some prep but it is worth it.

Followed the recipe... came out perfect.  Not too strong or vinegary or anything.  Even better on day 2.  
Although I used a tight dish, I struggled to get all the hare covered in marinade so the only thing I would change is double the quantities of marinade. If there's too much wet sauce at the end then I'll reduce it separately and then pour it back over.
I really enjoyed this meat so that is bad news for the hares on my land although there are plentg of them so... a few won't go amiss!

If I make this recipe again I will use a less potent vinegar than red wine vinegar or I would be tempted to take the edge off of the tartness with a little sugar or some dissolved ginger snap cookies. I believe I over cooked the dish looking for the meat to fall off the bones. I cut a conventional store bought dressed rabbit into 6 pieces. For future endeavor I believe I will trim  the meat from the small bones as they ended up in the final sauce making it a nuisance to deal with like very bony fish. Flavor wise other than being overly tart it was good. The hind legs were the best part. The back would have been better had I trimmed off the tenderloins. The front would have been better  had I trimmed away all of the ribs and neck. Thanks, Rob

I have never had hasenpfeffer before so keep that in mind.  All my life, I wanted to try it and the only idea I had was from Bugs Bunny cartoons.  When my local butcher got rabbit in stock I decided to try this recipe.

I followed it pretty close though I used the marinade to deglaze the pan before I put it in the oven.  I also found it lacking in, of course, pepper!  I don't know if it is just the years of imagining that it would taste peppery or what, but I needed to add a bunch of pepper to it on my plate and then, poof, it tasted perfect.  That black pepper offsets some of the vinegary and sweetness the marinade imparts.  It brings it back down to earth.  

I like to modify recipes heavily and I am thinking I will be making changes next time.  First, I am going to use white vinegar instead of red wine vinegar.  I thought the combination of red wine and red wine vinegar was a bit too much.

Second, I eat low carb so I just ate the meat (no dumplings).  My thought is to change the sauce to a creamy horseradish and pepper sauce and drizzle that over it.  I think that combination with the vinegar would be perfect.

Thanks for a great recipe and a perfect place to start!

Believe it or not, as many say rabbit "tastes like chicken" - in a pinch if you can't find hare or rabbit, this recipe works really well with chicken also! Hard to find rabbit to buy around where we live, occasionally seen rabbit in a low-end discount grocery, from China, but I don't trust it's quality or even if it IS a rabbit! Could be a cat for all I know!

It has been over 50 years since my DAD and I had tasted Hasenpfeffer.  My Father passed April 26, 1978.  I'm now 76 and vegan.  However, before I pass into the spirit world will taste this wonderful dish again.  Thank you for the information.

So almost big enough to hold the rabbit? 

While the marinade is cooling, cut up a hare into serving pieces. Find a covered container (plastic, ceramic, glass) just about large enough to hold the cut-up hare and put the meat inside.

Top 6 braises recipes from across the web

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Braised Rabbit with Garlic

Instant Pot Braised Beef and Ginger...

Immune-boosting Slow-braised Beef

Slow-cooker Filipino Beef & Pea...

Fish Head Curry

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Top 6 braises recipes from across the web

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Top Tags

Braised Rabbit with Garlic

Instant Pot Braised Beef and Ginger...

Immune-boosting Slow-braised Beef

Slow-cooker Filipino Beef &amp; Pea...

Fish Head Curry￼

Hasenpfeffer with Semolina Dumpling...

The most viewed braises recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Slow-cooker Filipino Beef & Pea...

Fish Head Curry