Hasenpfeffer is a tradional and popular German stew made with marinated rabbit or hare meat. This Hasenpfeffer recipe is prepared with rabbit meat prepared with a herbed white wine marinade. Cooked and finished in the oven, the Hasenpfeffer is prepared with ..
Dress and clean a rabbit weighing about 3 lbs.
Disjoint it in pieces for serving.
Place in a kettle with the chopped onions, bay leaf, chopped celery and salt.
Cover with cold water and allow to cook slowly until almost tender—about 2 hrs.
Then add ..
Coat the rabbit pieces with the flour.
Heat the butter in a Dutch oven.
Add the rabbit pieces and fry until brown on all sides.
Pour in the stock, wine and tomato paste.
Add the garlic, bouquet garni and seasoning and bring to a boil.
Reduce the heat to low, ..
In a dish, combine marinade ingredients.
Add rabbit pieces.
Cover.
Refrigerate 12-24 hours.
Remove rabbit from marinade.
Pat dry.
Dredge with flour.
Pass marinade through a sieve.
Set aside.
In a casserole dish, heat oil.
Brown rabbit pieces all over.
Remove ..
Cover rabbit pieces with cold salted water in a saucepan (2 to 3 tablespoons salt to 6 to 8 cups water).
Let stand about 1 hour.
Drain off the water in saucepan and add the broth, carrot, celery, and onion to rabbit.
Bring to boiling; reduce heat and cook ..
Cut the rabbit into serving portions and brown in hot oil in a large heavy-based saucepan.
Add the onions, shallots and garlic and continue to cook, turning the rabbit until it is brown all over.
Sprinkle with the flour and cook for 2-3 minutes; add the ..
Sprinkle the flour on a plate.
Season generously; roll the rabbit1 pieces in the flour to coat lightly.
Heat the olive oil in a large casserole set over a medium heat.
Brown the rabbit all over, being careful not to overcrowd the pan, or the pieces will stew ..
Order rabbit drawn, cleaned, and cut up.
Wash and place in a kettle with the onions, bay leaf, celery, salt, pepper, and boiling water.
Cover, bring to a boil, and simmer for 2 hrs or until rabbit is nearly tender.
Then add carrots, potatoes, and ..
Preheat oven to 350°F.
Heat 2 tablespoons butter and 2 tablespoons oil in heavy dutch oven or large casserole.
Add rabbit and brown on all sides.
Pour Cognac in corner of pan and ignite, spooning cognac over rabbit until flames subside.
Remove meat from ..
Marinated Rabbit Stew are a treat that is perfect for your dinner party. I prepare them whenever I feel like cooking up something unique and exquisite. Try this amazing Marinated Rabbit Stew
Soak rabbits overnight in cold water.
Next morning, dry them well and cut into serving pieces.
Dredge in flour, sprinkle with salt and pepper.
In the meantime, cube pork and fry in a skillet.
When pork is nicely browned, remove pieces to a stewpot, leaving ..
Disjoint rabbit; brown in shortening in skillet.
Add onion, celery, tomato paste, wine and seasonings.
Simmer for 1 hour or until rabbit is tender.
Add vinegar; simmer for 5 minutes
Soak the rabbit pieces in cold salted water for two hours.
Drain and dry.
Heat the oil in a large saucepan.
Saute the rabbit, bacon, onions, garlic and parsley for about 1/2 hour.
Add the basil, bay leaf, salt and pepper to taste and wine.
Cover and cook over ..
Place rabbit in 3-quart casserole or baking dish.
Add 2 cups water, onions, bacon, salt, rosemary, basil, pepper, potatoes, and tomatoes.
Cook, covered, at MEDIUM HIGH (7) for 20 minutes.
Stir in corn and lima beans.
Cook, covered, at MEDIUM HIGH (7) for 35 ..
Remove the membranes from the meat of the hare or rabbit, slice into 1/4 inch strips and wash.
Fry bacon, chopped to strips, in lard, then strain off lard and put bacon aside.
Fry chopped onion in lard, then mix in tomato puree and dilute with white ..
Rabbit can be found in most frozen-food departments.
Have butcher cut rabbit into serving pieces.
Heat fat; brown rabbit pieces on all sides.
Sprinkle with flour; blend in well.
Add stock, wine, garlic, tomato paste, and seasonings.
Simmer, covered, over low ..
1. Put rabbit pieces into a large bowl. Add vinegar, water, onion, salt, pepper, and bay leaves. Cover. Refrigerate 4 hours, turning occasionally. Pat dry.
2. Peel onions. Cut a small cross at the base of each (to keep onions whole during cooking).
3. Heat ..
Cut rabbit into pieces.
Mix flour, 1/2 teaspoon salt and the pepper.
Coat rabbit with flour mixture.
Fry bacon in 4-quart Dutch oven over medium heat until crisp.
Remove with slotted spoon and drain; reserve.
Pour off all but 2 tablespoons bacon fat.
Cook ..
