Hassenpfeffer #1 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS, G.PHELPS1
2 slice: Bacon, diced
1: Young rabbit,
1 1/2 cup: Onions, sliced
1/2 cup: Wine vinegar,
1 tbsp: Flour,
2 centiliter: Garlic, sliced
1 Bottle: dry red wine,
1: Bay leaf,
1 tbsp: Unsweetened chocolate, grated
2 tsp: Salt, optional
24 small: White onions,
1/2 tsp: Freshly ground black pepper,
French or Italian bread,
6 tbsp: Olive oil,
-sauteed and sliced,
Directions:
Have the rabbit disjointed and cleaned. Pour boiling water over it,
scrape, rinse, and dry. In a glass or pottery bowl combine the
vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons
of the oil.
Add the rabbit and marinate in the refrigerator for 48 hours. Drain.
Put the bacon in a Dutch oven and cook until lightly browned. Add the
sliced onions and cook until golden.
Blend in flour and add rabbit. Cook 10 minutes turning the pieces
several times. Add the wine, bring to a boil, and stir in the
chocolate. Cover and cook over low heat 1-1/2 hours or until tender;
add salt and pepper to taste after 1 hour. While the rabbit is
cooking, saute the white onions in the remaining oil until golden.
Arrange the rabbit on a hot platter with the sauteed onions and bread
around it. Serve with noodles.
Source: The Complete Round the World Meat Cookbook.
Source from luhu.jp
scrape, rinse, and dry. In a glass or pottery bowl combine the
vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons
of the oil.
Add the rabbit and marinate in the refrigerator for 48 hours. Drain.
Put the bacon in a Dutch oven and cook until lightly browned. Add the
sliced onions and cook until golden.
Blend in flour and add rabbit. Cook 10 minutes turning the pieces
several times. Add the wine, bring to a boil, and stir in the
chocolate. Cover and cook over low heat 1-1/2 hours or until tender;
add salt and pepper to taste after 1 hour. While the rabbit is
cooking, saute the white onions in the remaining oil until golden.
Arrange the rabbit on a hot platter with the sauteed onions and bread
around it. Serve with noodles.
Source: The Complete Round the World Meat Cookbook.
Source from luhu.jp