I was going to make Hasenpfeffer with some leftover smoked rabbit, but was missing some crucial ingredients. Bummer! I still made a stew because it’s really cold and grey here. You can also make this recipe with chicken with phenomenal results.
2 lbs Rabbit; cooked and cubed
½ cup Bacon Crumbles
2 cups Mushrooms; chopped
1 cup Onion; chopped
1 cup Carrots; chopped
½ cup Sweet Potato; peeled and chopped
2 cups Leek; chopped
4 cloves Garlic; minced
1 Tablespoon Thyme
1 Tablespoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Oregano
Salt and Pepper to taste
14 oz. Tomato Soup
3 cups Chicken Broth
1 cup Parmesan Cheese
1 cup Heavy Cream
- Heat a dutch oven over medium-high heat and add a pad of butter. Sauté all of the chopped vegetables until tender, then add in the bacon and rabbit meat. Season with the herbs and spices.
- Stir in the tomato soup and broth, then taste and season accordingly. Reduce heat to medium-low and cover, simmering for 1 hour and stirring occasionally.
- Stir in the cream and cheese, cooking until heated through.
- Enjoy!
Ash's In The Kitchen 