Hasenpfeffer

Hase is German for "hare" and Pfeffer is German for "pepper"^[4] although in the culinary context it refers generically to the spices and seasonings in a dish overall, as with the German ginger cookies called Pfeffernüsse.^{[citation needed]} 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.^{[citation needed]}

In Dutch, the term "Hazenpeper" was first attested in 1599 and also mentioned in 1778, both as 'a dish made with the meat of a hare'.^[5]

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.^{[citation needed]}

In the Netherlands, the dish is often made with some added ontbijtkoek (also referred to as "peperkoek") to give the stew some extra flavour and texture, whereas in Germany, ginger cookies called "Pfeffernüsse" are generally used instead.^[2]

• List of stews
• Rabbit stew