|This article does not cite any references or sources. (March 2014)|
|Place of origin||Germany|
|Main ingredient(s)||Rabbit or hare, onions, wine|
Hase is German for 'hare' and Pfeffer is German for '(black) pepper,' although here it refers generically to the spices and seasonings in the dish overall, as with the German ginger cookies called pfeffernüsse. Seasonings typically include fresh cracked black pepper or whole peppercorns, and the following: salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves, and/or bay leaf.
In Bavaria and Austria, the cuisines of which have been influenced by neighboring Hungarian and Czech culinary traditions, sweet and/or hot paprika can also be an ingredient. In the North American pioneer era, German immigrants frequently cooked squirrels in the same manner.