Rabbit Ragout with Diebelchen Dumplings (Luxembourgish Huesenzopp mat Diebelchen)
Few dishes capture the spirit of Luxembourgish comfort food like Huesenzopp mat Diebelchen — a gently braised rabbit ragout served with soft, buttery flour dumplings.
This festive favorite combines tender rabbit, smoky bacon, aromatic vegetables, white wine, thyme, and cream into a silky sauce that clings beautifully to pillowy Diebelchen dumplings. The result is rich without being heavy — elegant, rustic, and deeply satisfying.
Traditionally served on holidays or slow Sunday afternoons, this dish brings together Luxembourg’s rural cooking roots with a whisper of German Coziness.
What Is Huesenzopp?
Huesenzopp literally translates to “rabbit stew” in Luxembourgish. It is a classic farmhouse preparation where rabbit is gently simmered in wine and stock with vegetables, herbs, and often bacon for depth.
Unlike darker, tomato-based stews, this version is pale and velvety — enriched with cream and finished with mustard for subtle tang.
What Are Diebelchen?
Diebelchen are small Luxembourgish flour dumplings similar in spirit to German Spätzle, but softer and more rustic.
They are dropped by spoon into simmering water, where they puff and float, becoming tender little sauce catchers. Tossed in butter and parsley, they are the perfect companion to creamy ragouts.
Rabbit Ragout with Diebelchen Dumplings (Huesenzopp mat Diebelchen)
Tender rabbit in a creamy, thyme-scented bacon sauce meets pillowy Diebelchen dumplings—a cozy Luxembourgish Sunday supper with a whisper of German cosiness.
Ingredients
For the rabbit ragout (Huesenzopp)
- 1 Rabbit (about 1.2–1.5 kg / 2.6–3.3 lb) cut into serving pieces
- 150g Bacon, diced
- 2 Onions, medium finely chopped
- 2 Carrots diced
- 1 Leek sliced
- 2 cloves Garlic minced
- 2 tbsp Butter or lard
- 2 tbsp Flour
- 250 ml Dry white wine
- 500 ml Chicken or game stock
- 200 ml Heavy cream
- 2 Bay leaves
- 3 Thyme sprigs
- 1 tsp Mustard
- Fine salt & freshly ground black pepper to taste
For the Diebelchen dumplings
- 500 G All-purpose flour
- 4 Eggs
- 200 ml Milk
- 1 tsp Fine salt
- butter for tossing
- Parsley, chopped for garnish
Instructions
Prepare the rabbit ragout (Huesenzopp)
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Crisp the bacon: In a heavy pot or Dutch oven over medium heat, cook bacon until golden and crisp. Remove with a slotted spoon and set aside.
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Brown the rabbit: In the bacon fat, brown the rabbit pieces on all sides. Transfer to a plate and keep warm.
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Build the base: Add butter or lard, then sauté onions, carrots, leek, and garlic until lightly golden and fragrant.
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Make the roux & deglaze: Sprinkle in the flour and stir for 30-60 seconds. Pour in the white wine, scrape up the fond, then add the stock, bay leaves, and thyme.
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Simmer: Return rabbit (and any juices) to the pot. Bring to a gentle simmer, cover partially, and cook 45–60 minutes until the rabbit is tender.
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Finish the sauce: Lift out the rabbit and debone if desired. Strain the sauce back into the pot for extra silkiness. Stir in cream, mustard, salt, and pepper; simmer a few minutes to slightly thicken. Add the bacon back in and return the rabbit to the sauce to warm through.
Make the Diebelchen dumplings
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Mix the dough: In a bowl, stir flour, eggs, milk, and salt into a smooth, sticky dough that falls heavily from a spoon. Rest 15 minutes.
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Cook: Bring a large pot of well-salted water to a lively simmer. Using two spoons (or a spaetzle maker), drop small portions of dough into the water. When dumplings float, give them 1 minute more, then remove with a slotted spoon.
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Butter & hold: Toss gently with butter and keep warm.
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Arrange Diebelchen on warm plates and spoon the rabbit ragout with its creamy bacon sauce over the top. Sprinkle with fresh parsley.
Notes
Tips for best results
- Gentle simmer = tender rabbit: A slow bubble keeps the meat juicy.
- Wine choice: Dry Riesling or Pinot Blanc plays beautifully in the pot and the glass.
- Season the water: Well-salted dumpling water means flavorful Diebelchen from the inside out.
- Silky sauce hack: Straining the vegetables gives a restaurant-smooth finish; keep them if you prefer rustic.
Variations & substitutions
- No rabbits? Use bone-in chicken thighs or pork shoulder (adjust simmer time until tender).
- Herb switch: Marjoram or rosemary can stand in for thyme.
- Creamy vs. lighter: Reduce or increase cream to taste.
What to serve with (pairings & sides)
- Wine: A dry Riesling or Pinot Blanc from Luxembourg’s Moselle valley is classic.
- Sides: Green beans with bacon or a simple garden salad to balance the richness.
- Occasion: Traditionally served on holidays or Sunday family meals—hearty, warming, and full of flavor.
Recipe notes
- Deboning before serving makes for a refined presentation; leaving the pieces on the bone adds flavor and tradition.
- Taste and adjust salt at the end—bacon, stock, and mustard all contribute seasoning.
