Side Pannel
Hasenpfeffer
Ingredients List
- -JUDI M. PHELPS (G.PHELPS1)
- 4 lb Rabbit
- 1 1/2 c Dry red wine
- 3/4 c Cider vinegar
- 2 ts Salt; optional
- 1/2 ts Freshly ground black pepper
- 1 Bay leaf
- 1/2 c Onions; chopped
- 1 tb Mixed pickling spice
- 1/2 c Flour
- 4 tb Butter
- 1 c Onions; thinly sliced
- 2 tb Sugar
- 1/2 c Sour cream
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 occasinally. 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 1-1/2 cups marinade.
Cover and cook over low heat 1-1/2 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.
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 occasinally. 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 1-1/2 cups marinade.
Cover and cook over low heat 1-1/2 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.
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