Dish

Hazenpeper

Dutch Hare Stew

Hazenpeper is made by marinating venison in red wine and vinegar for several hours. The meat is then browned and cooked with onions, bacon, and a variety of spices, including juniper berries, cloves, and bay leaves. The stew is typically served with mashed potatoes and red cabbage. The combination of tender venison, rich gravy, and tangy red cabbage makes for a delicious and satisfying meal.

European cuisine› Western European cuisine› Dutch cuisine

Stew

Origins and history

Hazenpeper has been a popular dish in the Netherlands for centuries. It was originally made with hare meat, but venison became more common in the 19th century. The dish is often served during the winter months and is a staple of Dutch cuisine.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It may also contain allergens such as gluten and dairy.

Variations

There are many variations of hazenpeper, with some recipes calling for the addition of mushrooms, prunes, or even chocolate. Some versions also use beef or pork instead of venison.

Presentation and garnishing

Hazenpeper is typically served in a deep bowl or plate. Garnish with a sprig of fresh thyme or parsley for added flavor and color.

Tips & Tricks

To save time, marinate the venison overnight. This will help to tenderize the meat and infuse it with flavor.

Side-dishes

Mashed potatoes and red cabbage are the traditional side dishes for hazenpeper. Other options include boiled potatoes, roasted root vegetables, or a simple green salad.