Hasenpfeffer

A couple of nights ago I made hasenpfeffer - which for those benighted folks who don’t know their traditional old German dishes is basically a rabbit stew, with (in the recipe I used) red wine, shallots, bacon, pepper, garlic, a few other things - and spaetzle and beets with a honey-vinegar-mustard glaze. Now, I just drank the same wine (a cheap malbec) along with the meal that I had used in making it, but I’m curious as to what a good beer choice would have been? I’m thinking something like a doppelbock.

Expect to see me in this forum a bit, assuming I have the time to post much that is - cooking a lot these days.

Hmm... a Flanders Red?

Go Full Flemish on it and dare to cook and pair with Oude Kriek, Konijn in Geuze style.

In our series, get to know your Flemish language and cuisine classics:
This guy is known to use 3F Oude Kriek going by his grandma’s recipe:
http://www.een.be/programmas/dagelijkse-kost/recepten/konijn-van-moe-rotselaar

My only experience with Hassenpfeffer was paired with a La Trappe Isid’or. Admittedly, both were fantastic, but it wasn’t much of a pairing.

Weizenbock comes to mind. Schlemiel and schlimazel also come to mind, but for different reasons.

Originally posted by whaleman
Weizenbock comes to mind. Schlemiel and schlimazel also come to mind, but for different reasons.

Alas I never watched Laverne & Shirley despite it’s connection to one of my home states... :)

Thanks for the suggestions guys. Lambic sounds intriguing but there is very little of it available here - I’m thinking if I make this again and am still living in Wisconsin, there’d probably be few better choices if I want something sour than one of New Glarus’ fruit beers, which would certainly work well in the cooking and I think would go nicely in serving.

Originally posted by muzzlehatch
Alas I never watched Laverne & Shirley despite it’s connection to one of my home states... :)

Thanks for the suggestions guys. Lambic sounds intriguing but there is very little of it available here - I’m thinking if I make this again and am still living in Wisconsin, there’d probably be few better choices if I want something sour than one of New Glarus’ fruit beers, which would certainly work well in the cooking and I think would go nicely in serving.