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Hasenpfeffer

Ingredients

  • 4 pound rabbit
  • 1 1/2 c dry red wine
  • 3/4 c cider vinegar
  • s salt
  • freshly ground black pepper
  • 1 bay leaf
  • 1/2 c onions, chopped
  • 1 tb mixed pickling spice
  • 1/2 c flour
  • 4 tb butter
  • 1 c onions, thinly sliced
  • 2 tb sugar
  • 1/2 c sour cream

Instructions

Yield: 4 servings. Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit, strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour. Melt butter in a Dutch oven or deep heavy skillet, brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.

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