Hasenpfeffer Recipe
Ingredients
2 packages frozen roasting rabbit, about 4 pounds
1 1/2 cups mild vinegar
1 1/2 cups water
1 cup red Bordeaux wine
2 cups sliced onion
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
1 tablespoon mixed pickling spices
8 whole cloves
3 bay leaves
Flour
1/3 cup butter
1 tablespoon sugar
1 cup sour cream
Directions
1. Partly thaw the rabbits and place them in a large bowl. Add the vinegar, water, wine, onion, salt, mustard, pepper, pickling spices, cloves and bay leaves. Refrigerate twenty-four hours or longer, turning the rabbit occasionally.
2. Remove the rabbit, dry the pieces well, dust them lightly with flour and brown in the butter in a heavy saucepan or Dutch oven.
3. Strain the marinade and add to the rabbit. Cover, bring to a boil, lower the heat and simmer until tender, about forty minutes.
4. Arrange the rabbit on a heated platter. Add the sugar to the broth and correct the seasonings. Blend six tablespoons flour with a little water. Stir into the broth and cook, stirring, one minute.
2. Remove the rabbit, dry the pieces well, dust them lightly with flour and brown in the butter in a heavy saucepan or Dutch oven.
3. Strain the marinade and add to the rabbit. Cover, bring to a boil, lower the heat and simmer until tender, about forty minutes.
4. Arrange the rabbit on a heated platter. Add the sugar to the broth and correct the seasonings. Blend six tablespoons flour with a little water. Stir into the broth and cook, stirring, one minute.
Comments
Comments: 1 |
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Jo Nickles says :
My grandmother from Hungary used to make a creme (and sour) rabbit dish she called Hassenpfeffer but she also made homemade noodles & some kind of giant breadballs that went into it. Do you have any idea where I could find out how to make the breadballs? They sort of resembled stuffing rolled into balls.
Posted on: 25 August 2011 - 3:27pm
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