|This article does not cite any references (sources). (March 2014)|
|Place of origin||Germany|
|Main ingredients||Rabbit or hare, onions, wine|
|Cookbook: Hasenpfeffer Media: Hasenpfeffer|
Hase is German for "hare" and pfeffer is German for "pepper", although the culinary context 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, along with salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves, and bay leaf.
In Bavaria and Austria, the cuisines of which have been influenced by neighboring Hungarian and Czech culinary traditions, hasenpfeffer can include sweet or hot paprika. In the North American pioneer era, German immigrants frequently cooked squirrels in the same manner.
In popular culture
In the film "Escape from Sobibor" (1987), Jews must raise rabbits in their death camp so that the S.S. who imprison them may indulge in their love for Hasenpfeffer (beginning at 21:35; online: https://archive.org/details/Escape_From_Sobibor.avi; accessed 22 Aug 2015). This eventually led to the escape of the prisoners through vital information that the rabbit-keeper overheard from the S.S. commander speaking near the hutches. Moreover, the caging of the rabbits is an artistic metaphor for the imprisoning of unresisting humans who are by this film thematically encouraged to become unlike rabbits and resist their captors.