Hasenpfeffer Recipe
Yield: 7 ServingsRecipe by luhu.jp
Ingredients:
1 large: Or 2 small rabbit[s],
1/2 cup: Vinegar,
1 1/2 cup: Water,
1 cup: Dry red wine,
2 cup: Onion, sliced
1 tsp: Salt,
1 tsp: Dry mustard,
1 tsp: Fresh ground pepper,
1 tbsp: Pickling spice,
8: Nails of clove,
3: Bay leaves,
Flour, for dredging
1/3 cup: Butter,
1 tbsp: Sugar,
3 tbsp: Flour,
1 cup: Sour cream,
Directions:
Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in
the next 10 ingredients. Remove the rabbit, drain, dry, dredge in
flour and brown in butter in a heavy saucepan or Dutch oven. Strain
the marinade and add to the rabbit, cover and simmer 1 hr. Arrange
the rabbit on a warm platter and set aside. Add the sugar to the
broth. Blend 3 Tbl flour with a little water and add to the broth.
Just before serving stir in the sour cream. Pour over the rabbit and
serve with noodles.
Adapted from the Joy of Cooking and The New York Times Cook Book by
Craig Claiborne with a few twists by Jim Weller.
Source from luhu.jp
the next 10 ingredients. Remove the rabbit, drain, dry, dredge in
flour and brown in butter in a heavy saucepan or Dutch oven. Strain
the marinade and add to the rabbit, cover and simmer 1 hr. Arrange
the rabbit on a warm platter and set aside. Add the sugar to the
broth. Blend 3 Tbl flour with a little water and add to the broth.
Just before serving stir in the sour cream. Pour over the rabbit and
serve with noodles.
Adapted from the Joy of Cooking and The New York Times Cook Book by
Craig Claiborne with a few twists by Jim Weller.
Source from luhu.jp