Hasenpfeffer?

Ingredients:

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.

Ingredients:

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.

HASENPFEFFER: Marinated Rabbit Stew

Traditional German recipe for preparing hare.

A Dutch oven or a large, heavy sauce pot having a tight-fitting cover will be needed.

Clean and cut into serving-size pieces

1 RABBIT, 2 1/2 TO 3 LBS., READY TO COOK WEIGHT

Put rabbit pieces into a deep bowl and cover with a mixture of

3 CUPS RED WINE VINEGAR

3 CUPS WATER

1/2 CUP SUGAR

1 MEDIUM SIZE ONION, SLICED

2 CARROTS, WASHED, PARED AND CUT INTO PIECES

1 TABLESPOON SALT

1 TEASPOON PICKLING SPICES

1/4 TEASPOON PEPPER

Cover and put into refrigerator 2 to 3 days to marinate.

Turn rabbit pieces often.

Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Coat rabbit pieces evenly by shaking two or three at a time in a plastic bag containing a mixture of

1/3 CUP ALL PURPOSE FLOUR

1 TEASPOON SALT

1/2 TEASPOON MONOSODIUM GLUTAMATE (Optional)

1/4 TEASPOON PEPPER

Heat in the Dutch oven or sauce pot

3 TABLESPOONS FAT

Add the rabbit pieces and brown slowly, turning to brown evenly. Remove from heat. Gradually add 2 cups of the marinade. Cover and simmer 45 minutes to 1 hour, or until meat is tender.

Pour into a screw-top jar 1/2 cup of the reserved marinade.

Sprinkle onto the liquid

1/4 CUP ALL PURPOSE FLOUR

Cover jar tightly and shake until mixture is well blended.

Slowly pour one half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired.

Bring to boiling after each addition. After final addition, cook 3 to 5 minutes.

Arrange the rabbit pieces on a serving platter. Pour some of the gravy over the rabbit and serve with the remaining gravy. 6 servings.

The German Cookbook Culinary Arts Institute

* 8 or 10 slices of dressed rabbit

* flour

* 1/4 cup fat (such as bacon fat)

* 1 tsp. salt

* 1/4 tsp. pepper

* 1/2 tsp. allspice or cloves

* 2 medium-sized sliced onions, sliced

* 2 heads garlic

* 2 bay leaves

* 1/2 cup vinegar

* 1 can stewed tomatoes

* 1 small can tomato puree

* Fresh mushrooms, sliced, optional

Roll pieces of meat in flour and sprinkle with salt and pepper. Fry in fat until a golden brown. Place in a baking pan or casserole dish and add sliced onion, seasoning, vinegar, stewed tomatoes, and tomato puree (add mushrooms if desired). Let simmer or bake at 350 degrees for 1 to 1-1/2 hours. Serves 8-10.

take 1 rabbit dressed and cleaned and cut into 11/2 inch pieces and dip in egg batter and bread with a flour mixture of sal pepper flour fry until nice and brown...do this in a dutch oven...cast iron if have...you will need a bout 4 carrots..2 sm turnips and 4 parsnips and 3 potatoes....1 small leek cut all of these about 1 inch pieces....now to the rabbit add 3 cups tafelvin...white table wine.and 6 cups of chicken stock.....6 bay leaves....1 tbsp tarragon ....1 can whole tomatoes can sub fresh plum tomatoes about two cups....cut in half peeled....place in oven at 325 for about 2 to 21/2 hrs covered.....serve with french bread or hard rolls.......i add a tbsp chopped garlic and 1/2 cup of sugar to mine......2 cups whole button mushrooms at the last 1 hr of cooking

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