How to make Hasenbraten

Why cooks start here

Hasenbraten is cooked the way forests of Bavaria and Thuringia cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Hasenbraten, a cherished dish from the forests of Bavaria and Thuringia, is a staple of German home cooking. Traditionally prepared using the tender saddle and legs of a hare, it draws on the natural bounty of the region. With ingredients like red wine and juniper berries, it's often reserved for special occasions, yet remains unpretentious in its execution. This recipe reflects how a German family cook would prepare it, without fanfare but with genuine care. The flavors are a harmonious blend of earthiness and warmth, as the red wine and vinegar meld into a rich, tangy sauce. A hint of juniper and bay leaves infuses the dish with a subtle woodsy aroma, transporting you to the heart of a dense German forest. The cream adds a slight, velvety finish, balancing the dish perfectly. Seasoned to taste, each bite is a comforting reminder of home, with no apologies needed for a second helping.