Hasenpfeffer

Jugged hare is a hare ragout of so-called Klein; Pieces of the hare as legs, chest and neck, heart and liver, which are not suitable as roasts.

To prepare the meat is rolled first and marinated in oil, brandy and spices. It is then stewed with streaky bacon, onions and red wine, flavored with lemon juice, added the chopped liver and finally thickened the sauce with rabbit or pig blood. Jugged hare is traditionally served with dumplings and red cabbage.

Related dishes include pork and goose pepper pepper.