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Serves  6-8  Prep Time 20 minutes  | Cook Time 45 minutes


1 cup Vinegar
⅛ tsp Pepper
12 oz Beer
1 Large or 2 small rabbits, cut in serving pieces
2 Large onions sliced
¼ cup Flour
1 tbsp Mixed pickling spice
¼ cup Fat
1 tsp Salt
1 tbsp Sugar


  1. Combine vinegar, beer, onions, pickling spices, salt and pepper in a large earthenware bowl.
  2. Add rabbit pieces. Cover and let stand in refrigerator 1-2 days, turning the meat several times.
  3. Dry rabbit pieces with paper towel, then dip in flour.
  4. Melt fat in a large skillet.  Add meat and brown on all sides.
  5. Pour off fat.
  6. Strain marinade and add it with sugar to meat.
  7. Bring liquid to boil; reduce heat, cover and simmer 40 minutes or until rabbit is tender.
  8. If desired, thicken liquid with flour mixed with a little water.
  9. Serve hot.

Hasenpfeffer is a traditional German stew. Serve it with sauce, potato dumplings and green beans. Pair with a smooth style beer like an Oktoberfest or Amber lager.

What beer did you use with this recipe? Let us know using the hashtag #CheersCanada.


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