Die Frankfurter und ihre ,,Dippe". In addition to the popular ,,Dippemess", there are of course also delicious ,,Dippe" dishes, such as the Dippehas. This is actually nothing more than a rabbit prepared in a casserole. For this delicious dish you will need (for 6 people):
- 1 cut-up rabbit, or better still wild hare
.- 500g fresh belly flaps
- 100g bacon slices (without rind)
- 60g butter (or clarified butter)
- 2 onions
- 6 juniper berries
- 2 tomatoes
- 4-5 peppercorns
- 2 cloves of garlic
- 200 g grated brown bread
- 1 fl. tart red wine
- 1/8 litre sour cream
- 1 bunch parsley
- 1 bay leaf
- salt, pepper
First you need to wash the hare and portion it after blotting it dry (it is best to cut it into about 10 to 12 pieces). Then rub the individual parts with salt and pepper. Then cut the belly flaps into small cubes and fry them, together with the hare parts, in a roasting pan (or casserole) in which you have previously melted the butter or clarified butter. Now add the bay leaf, the tomatoes (peeled), the peppercorns, the onions (chopped), the nutmeg, the garlic and the juniper berries and fry everything while stirring constantly. Now add the brown bread, pour the red wine over it so that the meat is covered, place the bacon slices on top and then put the whole thing in the oven and let the Dippehas braise for about 2 to 3 hours at low heat. After the meat is ready to be served, add the sour cream and sprinkle with chopped parsley.
Naturally, there are also different ways to prepare Dippehas. For example, to get an even more intense flavor of the meat, you can also soak the portioned hare in buttermilk (with the bay leaf and juniper berries) for two days. Instead of the belly flaps you can also use pork neck and and and. There are no limits to your imagination, especially with the spices.
With fried potatoes or fresh dumplings, the Dippehas tastes twice as good! Try it out!