🇱🇺 Luxembourg: Jugged Hare

This dish—also called Huesenziwwi—is one of the most daunting tasks in this cookbook; a feat of culinary stamina and determination, that’s well worth the effort and wait. Be sure to let the meat marinade for two days while turning often, and choose an appropriate side!

Huesenziwwi is a popular dish from Luxembourg, which you find during the game season in Luxembourg (from October until end of December). The dish is characterized by being heavily seasoned with pepper. For special occasions, for instance Christmas, it may be flambéed with cognac. It is usually enjoyed with a glass of wine made from the grapes of the vineyards of the Moselle, a river forming a natural border between the Grand Duchy of Luxembourg, Germany and also partially France.”


🇱🇺 Luxembourg: Jugged Hare

Servings 5 people
Prep Time 1 hr
Cook Time 2 hrs
Marinating Time 2 d


  • 1.5 lb Hare (In red wine stain; see below)

Red Wine Stain

  • ¼ liter Vinegar
  • ¼ liter Water
  • 1 Piece of celery root
  • 1 Piece of parsley root
  • 2 Small onions
  • 1 Leek
  • 1 Carrot chopped
  • 1 Bay leaf
  • 3 Cloves
  • 6 Juniper Berries

Other Ingredients

  • 2 oz Lard or oil
  • 2-3 cloves Garlic
  • 1-2 Tbsp Flour
  • Water or broth
  • Salt and pepper
  • Parsley
  • 2-3 Cloves
  • 2 Tbsp Tomato puree
  • 10-12 Small onions
  • 5 oz Lean bacon
  • 7 oz Fresh mushrooms
  • 7 oz Croutons


  • Chop the meat into cubes.

Red Wine Stain

  • Boil all of the ingredients, then let the meat steep for 10 to 15 minutes.
  • Add ½ liter of red wine, boil again and then pour warm over the meat. Let the meat marinate, turning every day for 2 days.

After Marination

  • Dry the meat, then brown it in the lard.
  • When this is browned while stirring, boil with broth or water, add the marinade, enough so that the meat is completely covered by the sauce.
  • Add salt, pepper, parsley, cloves, onions, bay leaves, tomato puree, the sliced bacon and let it cook slowly for 1 ½ to 2 hours. (If you like, you can cook well-cleaned, fresh mushrooms for the last half an hour).
  • After warming up once, the meat is served with toasted croutons. For serving, it is recommended to pair “Huesenziwwi” with spaetzle (noodles), red cabbage. Half pears filled with cranberries, heated in the oven, can also be added. Some cooks like to add sour cream and carrots to the dish.

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