• Combine vinegar, beer, onions, pickling spices, salt and pepper in a large earthenware bowl.
  • Add rabbit pieces. Cover and let stand in refrigerator 1-2 days, turning the meat several times.
  • Dry rabbit pieces with paper towel, then dip in flour. 
  • Melt fat in a large skillet.  Add meat and brown on all sides. 
  • Pour off fat. 
  • Strain marinade and add it with sugar to meat. 
  • Bring liquid to boil; reduce heat, cover and simmer 40 minutes or until rabbit is tender.
  • If desired, thicken liquid with flour mixed with a little water.
  • Serve hot.

Hasenpfeffer is a traditional German stew. Serve it with sauce, potato dumplings and green beans. Pair with a smooth style beer like an Oktoberfest or Amber lager.

What beer did you use with this recipe? Let us know using the hashtag #CheersCanada.