Hasen Pfefer
14
14
Ingredients
| 2 | pounds |
rabbit
|
|
| 1 | large |
onions
sliced |
|
| 3 | each |
cloves
|
* |
| 2 | each |
bay leaves
|
* |
| 1 | x |
salt and black pepper
|
* |
| 2 | tablespoons |
butter
|
|
| 1 | cup |
sour cream
|
Directions
Place rabbit meat in a bowl or jar and cover with equal parts vinegar and water.
Add one large sliced onion, salt and pepper, cloves and bay leaf.
Let the meat soak in this solution for 2 days. then remove the meat and brown in hot butter, turning it often.
Gradually add some of the sauce in which the meat was pickled.
Let simmer until the meat is tender, about 30 minutes.
Just before serving stir 1 cup of thick sour cream into the sauce.
Nutrition Facts
Serving Size 165g (5.8 oz)Amount per Serving
Calories 32751% of calories from fat
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
42%
Trans Fat
0g
Cholesterol 118mg
39%
Sodium 78mg
3%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
71g
Vitamin A 5%
•
Vitamin C 3%
Calcium 6%
•
Iron 15%
* based on a 2,000 calorie diet
How is this calculated?
