The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.

Kaninchen mit Pilzen (Rabbit with mushrooms)

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A delicious roast

Ingredients for 4-6 portions:

  • 1 rabbit, cut into 12 pieces and prepared for cooking (about 2 kg/4.4 lbs, fresh or frozen)
  • salt
  • freshly ground black pepper
  • 2 T spicy mustard
  • 1 tsp dried thyme
  • 100 g (3.5 oz) streaky bacon (if desired, spiced with juniper)
  • 2-3 T oil
  • 1 large onion
  • 3 carrots
  • 300 ml (10.2 fl oz) meat broth
  • 1/8 liter white wine
  • 2 T flour
  • 300 g (10.6 oz)  fresh mushrooms (white mushrooms, chanterelles)
  • 1 bunch of flat-leaf parsley
  • 1-2 T lemon juice

Preparation time: about 2 hours

By 6 portions, per portion: 570 calories

  • This goes well with noodles or boiled potatoes
  • A beloved hobby in the Ruhr area of Germany is the raising of carrier pigeons — and of rabbits.  No wonder that they’ve developed wonderful dishes.  If you don’t have a rabbit hutch: fresh rabbit can be bought inexpensively from poultry handlers and at the weekly markets.

Directions:

  1. Cut away the fat, skin and sinew from the rabbit pieces, quickly wash and dry the pieces.  Sprinkle on all sides with salt and pepper.  Stir together the mustard and the thyme, brush the rabbit pieces on one side with the mustard.  If you have the rabbit liver, cut in small pieces.
  2. Cut the bacon in fine strips.  Heat 1 T oil in a stewpot or wide roasting pan, fry the bacon.  In the meantime, peel and finely chop the onion.  Clean and peel the carrots, cut in long strips.
  3. Remove the crispy bacon pieces from the pan, drain on paper towels.  Fry the rabbit pieces for about 10 minutes in hot oil, then remove.  Add 1-2 T of oil.
  4. Add the onions to the pot and cook until translucent.  Then stir in the carrots and cook shortly, add salt and pepper.  In the meantime, heat the broth and the wine together in a pot.
  5. Sprinkle the vegetables in the roasting pan with flour, sweat lightly while stirring and pour in half of the hot wine-broth mixture.  Shortly boil, then place the rabbit pieces in the roasting pan.  Cover and roast over low heat for about 1 1/2 hours.
  6. On the meantime, wash, clean and slice the mushrooms. After about an hour roasting time, add the mushrooms to the meat, pour in the rest of the wine-broth mixture.  Cover and cook until finished.
  7. Wash the parsley and shake dry, finely chop.  Add salt, pepper and lemon juice to the pan to taste.  Sprinkle on the bacon strips and wait till they heat up.  Serve sprinkled with the parsley.

Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!

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  • Rebecca

    This looks wonderful! I, too, will use chicken, but tasted rabbit dishes as a child, prepared by my German grandfather. My mother-in-law, who lives in Offenburg, Germany, prepares her rabbit dishes using wines produced in the region–some of my husband’s childhood favorites that he continues to ask for on our annual visit to the “Old Country!”