🇱🇺 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 dish!

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.”

– ELISABETH HERNDLER, CULTURAL AFFAIRS OFFICER AT THE EMBASSY OF LUXEMBOURG

🇱🇺 Luxembourg: Jugged Hare

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

Ingredients

  • 1 ½ lb hare or rabbit
  • ¼ Cup lard or cooking oil
  • 1-2 Tbsp flour
  • 2-3 cloves garlic
  • 3 ¼ Cups water or broth
  • salt and pepper
  • parsley
  • 2-3 whole cloves
  • 10-12 small onions
  • bay leaves
  • 2 Tbsp tomato puree
  • 5 oz lean bacon sliced
  • 1 Cup fresh mushrooms
  • 1 Cup croutons

Red Wine Stain

  • 1 Cup vinegar
  • 1 Cup water
  • Celery root
  • Parsley root
  • 2 small onions
  • 1 leek
  • 1 carrot finely chopped
  • bay leaf
  • 3 cloves
  • 6 juniper berries
  • 6 peppercorns
  • 1 bunch thyme
  • 2 Cups red wine

Instructions

  • Chop the meat into cubes and place in a container large enough for the meat and red wine stain (instructions below).

Red Wine Stain

  • Boil the vinegar, water, celery root, parsley root, two small onions, leek, carrot, bay leaf, cloves, juniper berries, peppercorns, and thyme. Turn off heat and let it all steep together for 10 to15 minutes.
  • Then add the red wine, boil again, and then pour warm into the container over the meat. Let the meat marinate in the fridge for two days, turning halfway through.

After Marination

  • Dry the meat, reserving the marinade, then brown it in Dutch oven with the lard. Add the flour and garlic.
  • Once browned, add the broth or water, and bring to boil. Then add enough of the marinade so that the meat is completely covered.
  • Add salt, pepper, parsley, cloves, onions, bay leaves, tomato puree and the sliced bacon to the sauce. Let it cook slowly for 1 ½ to 2 hours. (If you like, add the well-cleaned, fresh mushrooms in the last half hour).
  • The meat is served warm with toasted croutons. It is recommended to pair Huesenziwwi with spaetzle (noodles), and red cabbage. Halved pears filled with cranberries, heated in the oven, can also be served alongside, or you can add a tablespoon of raspberry juice or jelly to the sauce. Some cooks like to add sour cream and carrots to the dish.

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