Hasen Pfefer
Yield
8 servingsPrep
20 minCook
1 hrsReady
2 daysTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
rabbit
|
|
| 1 | large |
onions
sliced |
|
| 3 | each |
cloves
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
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.
