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Hasenpfeffer

 Hasenpfeffer
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
6 ServingsPrep: 5 min. + marinating Cook: 35 min.

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 King Arthur Unbleached 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.