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Favorite Hasenpfeffer

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Recipe

Favorite Hasenpfeffer recipe

 

Yield

16 servings

Prep

½ hrs

Cook

hrs

Ready

3 days

Ingredients

Amount Measure Ingredient Features
4 pounds rabbit
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1 ½ cups red wine
dry
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¾ cup apple cider vinegar
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2 teaspoons salt
optional
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½ teaspoon black pepper
freshly ground
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1 bay leaves
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½ cup onions
chopped
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1 tablespoon pickling spices
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½ cup all-purpose flour
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4 tablespoons butter
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1 cup onions
thinly sliced
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2 tablespoons sugar
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½ cup sour cream
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Ingredients

Amount Measure Ingredient Features
1.8 kg rabbit
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355 ml red wine
dry
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177 ml apple cider vinegar
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1E+1 ml salt
optional
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2.5 ml black pepper
freshly ground
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1 each bay leaves
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118 ml onions
chopped
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15 ml pickling spices
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118 ml all-purpose flour
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6E+1 ml butter
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237 ml onions
thinly sliced
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3E+1 ml sugar
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118 ml sour cream
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 30142% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 362mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 71g
Vitamin A 3% Vitamin C 2%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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