Literally translated from German as "hare pepper," this dish is a thick, highly seasoned stew of rabbit meat. Before stewing, the meat is soaked in a wine-vinegar marinade for 1 to 3 days. Hasenpfeffer is often served garnished with sour cream and accompanied by noodles or dumplings.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.