The Hassenfeffer Story

     This is another great dish for celebrating German heritage during Oktoberfest.  Also spelled hassenpfeffer, it is traditionally a stew made from rabbit or hare.  My German grandmother was very practical and made a version with chicken.  When I asked her "Why?", she said that it provided more meat and was easier to find.  You don't see rabbit in the super market everyday.  She made this dish almost weekly during the fall and winter months.  I loved the aroma of the stew cooking while I did my homework as a kid.  The vinegar, onions, bay leaves, and tiny mustard seeds gave the chicken broth a distinctive flavor as the chicken simmered on the stove.  Few things were more comforting than Hassenfeffer gravy bread with the succulent, fall-off-the-bone chicken on top. As with most stews the flavor was enhanced even more the second day.  Leftovers were heavenly, and we would scramble to get the last bit of gravy to cover our bread.
     This  dish is incredibly easy to make.  At the end don't forget to adjust the seasonings.  If it needs a little more vinegar don't be shy, just add a little more.  Adjust the salt and sugar to your preference.

Recipe Available on iBooks®

                                                          

                                                                                                                  

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