Huesenziwwi is a Luxembourg variation of spicy jugged hare, prepared with a lot of pepper. The dish is considered to be originated from Germany, where it is called Hasenpfeffer. Huesenziwwi is made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine in a marinade thickened with the animal's blood. Meat, blood and liver from a young hare are used for the dish preparation. The hare is marinated in a good red wine for two or three days. Then it is cooked with mushrooms, sour cream, little cognac, shallots, carrot, garlic, bay leaf, tarragon, thyme and sage; other seasonings are also possible. Huesenziwwi is traditionally served with red cabbage, noodles and local wine.
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