Hasenpfeffer No2 Recipe
Recipe
Ingredients
4 lb rabbit
1 1/2 cup dry red wine
3/4 cup cider vinegar
2 tsp salt, optional
1/2 tsp freshly ground black pepper
1 bay leaf
1/2 cup onions, chopped
1 tbsp mixed pickling spice
1/2 cup flour
4 tbsp butter
1 cup onions, thinly sliced
2 tbsp sugar
1/2 cup sour cream
Recipe
Preparation
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.
Source: The Complete Round the World Cookbook by Myra Waldo.
Servings:
4
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