Hare pepper
Hasenpfeffer (French. Civet de lièvre ) is a spicy stew of rabbit meat , especially the so-called Hasenklein with pieces of rabbit as legs, chest and neck, heart and liver , which are not suitable as frying. The term is derived from the culinary term “ pepper ”.
preparation
To prepare it, for example, the meat is first diced and marinated in oil , brandy and spices. Then it is braised with streaky smoked bacon , onions and red wine , flavored with lemon juice , the finely chopped liver is added and finally the sauce is thickened with hare or pork blood . Hasenpfeffer is traditionally served with dumplings and red cabbage .
Similar dishes
Related dishes that are based on “pepper” in the sense of a pepper and herb mixture or a hot sauce (also called Ius piperatum in the Middle Ages ) are pork pepper and goose pepper and fish pepper . In the Italian Gran Paradiso there is a dish made from marmot meat similar to hare pepper .
Web links
- Hasenpfeffer at Koch-Wiki
- Another possible recipe from 1879 From: Henriette Davidis: Practical cookbook for Germans in America . G. Brumder's Verlag, Milwaukee, Wis. 1879. (Harvard University Library)
Individual evidence
- ↑ Hans Wiswe: Review of the oldest Middle Low German cookbook. In: Braunschweigisches Jahrbuch. Volume 39, 1958, pp. 103-121, here: p. 118.
- ↑ Hans Wiswe: Cultural history of the culinary art. Cookbooks and recipes from two millennia. With a lexical appendix to the technical language of Eva Hepp. Moos, Munich 1970, p. 194 f.
- ^ Middle Low German Concise Dictionary, founded by Agathe Lasch and Conrad Borchling, ed. according to Gerhard Cordes and Annemarie Hübner by Dieter Möhn and Ingrid Schröder, I ff., [Hamburg 1928–] Neumünster 1956 ff., here: Volume 2, p. 1467.
- ↑ Claudia Piras (Ed.): Culinaria Italia - Italian specialties . Tandem Verlag, 2007, ISBN 978-3-8331-1049-8 , Valle d'Aosta, p. 129 .