Favorite Hasenpfeffer
Favorite Hasenpfeffer recipe
Yield
16 servingsPrep
½ hrsCook
1½ hrsReady
3 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
rabbit
|
|
| 1 ½ | cups |
red wine
dry |
*
|
| ¾ | cup |
apple cider vinegar
|
|
| 2 | teaspoons |
salt
optional |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 |
bay leaves
|
*
|
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
pickling spices
|
*
|
| ½ | cup |
all-purpose flour
|
|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
onions
thinly sliced |
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
rabbit
|
|
| 355 | ml |
red wine
dry |
*
|
| 177 | ml |
apple cider vinegar
|
|
| 1E+1 | ml |
salt
optional |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | each |
bay leaves
|
*
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
pickling spices
|
*
|
| 118 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
onions
thinly sliced |
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
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 occasionally. 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 1½ cups marinade. Cover and cook over low heat 1½ 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.
