Hasenpfeffer Recipe
Hasenpfeffer Recipe photo by Taste of Home

Hasenpfeffer Recipe

Publisher Photo
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
TOTAL TIME: Prep: 5 min. + marinating Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + marinating Cook: 35 min.
MAKES: 6 servings

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

  1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
  2. 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.
  3. 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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