German-Style Hasenpfeffer
German-Style Hasenpfeffer recipe
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
rabbit
cut into pieces |
*
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 |
bay leaves
crumbled |
*
|
|
| 1 |
garlic cloves
chopped |
|
|
| 1 |
cloves, ground
spice |
*
|
|
| 2 | tablespoons |
bacon
diced |
*
|
| 2 | small |
carrots
chopped |
|
|
mushrooms
optional |
*
|
||
| ½ | cup |
vinegar
|
|
| 1 ½ | cups |
water
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
cut into pieces |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | each |
cloves, ground
spice |
*
|
| 3E+1 | ml |
bacon
diced |
*
|
| 2 | small |
carrots
chopped |
|
| 1 | x |
mushrooms
optional |
*
|
| 118 | ml |
vinegar
|
|
| 355 | ml |
water
|
|
| 237 | ml |
sour cream
|
|
Directions
Heat vegetable oil in sauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned.
Pour solution of ½ cup vinegar, mixed with 1 to 1½ cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk.
Serve hot with dumplings or large noodles.
