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Hasenpfeffer Recipe

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My husband is an avid hunter. Almost 55 years ago, his aunt gave us this recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. —Mary Calendine, Hiddenite, North Carolina

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Hasenpfeffer Recipe

Prep: 5 min. + marinating Cook: 35 min.

Yield: 6 Servings

5 35 40

Ingredients

1 large onion, sliced
3 cups white vinegar
3 cups water
1 tablespoon pickling spice
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
8 whole cloves
1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
1/4 cup all-purpose flour
2 to 3 tablespoons butter
1 cup (about 8 ounces) sour cream

Directions

In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit. Yield: 6 servings.

Originally published as Hasenpfeffer in Taste of Home June/July 1993, p35

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