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Hassenpfeffer

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. Prep
30 min.
Cook
2 hrs
Ready In
2 days
4 servings
Low Cholesterol, Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

1each rabbit *
1/2cup wine vinegar
2cloves garlicVideo sliced
1each bay leaf *
2teaspoons salt optional
1/2teaspoon black pepper freshly ground
6tablespoons olive oilVideo
2slices bacon diced
1 1/2cups onions sliced
1tablespoon flour, all-purpose
1bottle red wine dry*
1tablespoon chocolate unsweetened unsweetened,grated
24small white onion
* not incl. in nutrient facts

Directions

Have the rabbit disjointed and cleaned.

Pour boiling water over it, scrape, rinse, and dry.

In a glass or pottery bowl combine the vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil.

Add the rabbit and marinate in the refrigerator for 48 hours.

Drain.

Put the bacon in a Dutch oven and cook until lightly browned.

Add the sliced onions and cook until golden.

Blend in flour and add rabbit.

Cook 10 minutes turning the pieces several times.

Add the wine, bring to a boil, and stir in the chocolate.

Cover and cook over low heat 1-1/2 hours or until tender; add salt and pepper to taste after 1 hour.

While the rabbit is cooking, sauté the white onions in the remaining oil until golden.

Arrange the rabbit on a hot platter with the sautéed onions and bread around it.

Serve with noodles.

First published: last updated: 2014-12-16

0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0

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1 comment

"Every day the same thing. Variety!"
-The King

Sam
Yosemite over 4 years ago

Nutrition Facts

Serving Size 2094g (73.9 oz)
Amount per Serving
Calories 87625% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1436mg 60%
Total Carbohydrate 53g 53%
Dietary Fiber 19g 77%
Sugars g
Protein 37g
Vitamin A 0% Vitamin C 167%
Calcium 42% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 
 
 
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