The main ingredient in the German dish Hasenpfeffer is rabbit. Some recipes resemble stews, but in others the meat is simply oven roasted. Boiled potatoes or noodles are commonly served on the side.
When prepared with a stew-like sauce, Hasenpfeffer often has many added flavorings, such as hot sauce, bay leaves, rosemary sprigs, parsley leaves, thyme, salt, pepper and even juniper berries. After marinating, the meat is browned. Then it is simmered for 1 1/2 to 2 hours until the meat is tender. When roasted, the meat is first coated with a flour mixture and browned. It is cooked in a cover dish for about 1 1/2 hours.