Hasenpfeffer
TOTAL TIME: Prep: 5 min. + marinating Cook: 35 min.
YIELD: 6 servings.
My husband is an avid hunter. Almost 55 years ago, his aunt gave us this hasenpfeffer recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. —Mary Calendine, Hiddenite, North Carolina
Ingredients
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1 large onion, sliced
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3 cups white vinegar
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3 cups water
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1 tablespoon pickling spice
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2 teaspoons salt
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1/2 teaspoon pepper
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2 bay leaves
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8 whole cloves
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1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
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1/4 cup all-purpose flour
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2 to 3 tablespoons butter
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1 cup sour cream
Directions
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1.
In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
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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.
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3.
Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.
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