n.
A highly seasoned stew of marinated rabbit meat.
[German : Hase, rabbit (from Middle High German , from Old High German haso) + Pfeffer, pepper (from Old High German pfeffar , from Latin piper; see pepper).]
Dictionary:
ha·sen·pfef·fer (hä'zən-fĕf'ər, -sən-)
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[German : Hase, rabbit (from Middle High German , from Old High German haso) + Pfeffer, pepper (from Old High German pfeffar , from Latin piper; see pepper).]
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[HAH-zuhn-fehf-uhr] Literally translated from German as "hare pepper," this dish is a thick, highly seasoned stew of rabbit meat. Before stewing, the meat is soaked in a wine-vinegar marinade for 1 to 3 days. Hasenpfeffer is often served garnished with sour cream and accompanied by noodles or dumplings.
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Hasenpfeffer (also spelled hasenfeffer) is a traditional German stew made from marinated rabbit or hare. Hase is German for rabbit, Pfeffer is German for pepper, even though in this case, it rather refers to the small pieces of meat. The dish is prepared from smaller parts of a rabbit which are not suitable for roasting. These are braised with onions and wine, the marinade is thickened with the animal's blood.
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