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Hasen Pfeffer

 

26

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

2

days

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 pound rabbit
deboned
1 x vinegar
*
1 x water
*
1 each onions
sliced
1 x salt and black pepper
*
1 each cloves, whole
*
1 each bay leaves
*
1 x butter
*
1 cup sour cream

Directions

The rabbit meat should be placed in a jar and covered with equal parts of vinegar and water.

Add one large sliced onion, salt and pepper to taste, clove 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 meat is tender (about 30 minutes).

Just before serving, stir 1 cup of thick sour cream into the sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 18353% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 37mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 37g
Vitamin A 4% Vitamin C 2%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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