Hasenpfeffer

3 days Prep: 30 minutes Cook: 90 minutes

1206 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	pounds	rabbit
1 1/2	cups	red wine	dry
3/4	cup	cider vinegar
2	teaspoons	salt	optional
1/2	teaspoon	black pepper	freshly ground
1	each	bay leaf
1/2	cup	onions	chopped
1	tablespoon	pickling spices
1/2	cup	flour, all-purpose
4	tablespoons	butter
1	cup	onions	thinly sliced
2	tablespoons	sugar
1/2	cup	sour cream

Directions

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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Nutrition Facts

Serving Size 615g

Amount per Serving

Calories 1206 42% of calories from fat

	% Daily Value*
Total Fat 56.0g	86%
Saturated Fat 22.0g	112%
Trans Fat 0.0g
Cholesterol 433mg	144%
Sodium 1447mg	60%
Total Carbohydrate 25.0g	8%
Dietary Fiber 1.0g	5%
Sugars 9.0g
Protein 141.0g	282%

Vitamin A	11%		Vitamin C	7%
Calcium	15%		Iron	65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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