|This article does not cite any references or 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.