Hassenpfeffer Breathe Country ™ Style

Hi ya'll! For our first recipe, I thought we'd do a family favorite, Hassenpfeffer. (This is a staple at every family gathering we have.) For those that don't know, Hassenpfeffer is traditionally a German rabbit stew. Now, we make it a little differently than the original recipe - but we love it and wanted to share it with ya'll. I made this with my sister-in-law Kerrie, check out our Q&A video coming up on YouTube soon!

  • Prep time: 15 minutes
  • Cook time: 20-25 minutes

Ingredients you'll need

Here's the ingredients you'll need: 

  • Minced garlic - 1 1/2 tablespoons
  • Cream of Chicken Condensed Soup - 1 can
  • Cream of Mushroom Condensed Soup - 2 cans 
  • Butter - 4 tablespoons
  • Milk - 1/3 of a cup
  • Extra Wide Egg Noodles - 1 package (ours was 10 1/2 cup package)
  • Salt - to taste
  • Pepper - to taste
  • Rabbit - 2

Make sure you have already skinned/thawed your rabbit. This is what it should look like before you start working with it.

Next, you want to get the meat off the bone. Make sure you cut along the joints, it makes it way easier. Don't worry about size of the meat you cut just yet, there's a few more steps before we will be cooking it. 

Okay, first rabbit is done. Now repeat for the second rabbit. 

Add your butter and garlic to a pot and sauté over medium heat. (We like garlic over here, so feel free to use less/more if desired.) 

While the butter and garlic are cooking - cut the rabbit up into bite sized pieces.

Remember to keep a look out for those shotgun BB's. Cut those out. (Or you could break a filling!) 

Add the cut up rabbit to the butter and garlic mixture and turn up to medium-high heat.

Add salt and pepper to taste. 

Next, cook the noodles according to the instructions on the bag. For this recipe, we typically account for 1 cup per person. The bag we used was 10 1/2 cups.

Let's check back in on the rabbit while it's cooking. It'll cook pretty quickly. It isn't quite done yet, but will be in a few minutes. 

Strain the noodles and set aside. (Pro-tip: rinse the noodles with cold water after straining to prevent them sticking together.)

Awesome, so the rabbit is done cooking. Like I said, it cooks pretty quickly - about 15 minutes (give or take)\.

Next add both the Chicken and Mushroom Condensed Soups. Reduce to medium heat. Stir.

Add milk - about 1/3 of a cup. Continue to stir. 

Okay - this is what your rabbit mixture should look like at this point. Turn off the heat.

Add the rabbit mixture to the noodles. Stir. If desired, add more salt and/or pepper. 

And here is the final product! Enjoy!

Let us know how you like it or if you make it differently! We love cooking/baking over here, so we want any and all feedback!

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