Tonight I made hasenpfeffer (braised and stewed rabbit) with spätzle and pan gravy. I picked up the rabbit while hunting last weekend- as soon as I saw it, I thought of doing this. The spätzle came out a little bland but oh lord the hasenpfeffer more than made up for it. The very rich and deep flavor of the stew made for an incredible gravy, and after stewing for a couple of hours the rabbit was tender. I modified the recipe a bit by adding a handful of finely chopped mushrooms to the pot and used beer instead of water, which I'd do again. My girlfriend, who can be a little uneasy about some wild game, wished we had more. Me too.

In the pot (just try to imagine the aroma):



On the plate:



These were the recipes I went along with: http://allrecipes.com/recipe/h...pfeffer-rabbit-stew/ and http://www.wolfgangpuck.com/re...s/view/6269/Spaetzle

Back when I was extremely poor I'd shoot rabbits and my dad would make Hasenpfeffer for supper. Oh the memories! Out of all the North American game animals I truly believe rabbit is the tastiest.

Thanks for posting.