German-style hasenpfeffer
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rabbit, cut into pieces | |
| 2 | tablespoons | Vegetable oil |
| 1 | Bay leaf, crumbled | |
| 1 | Garlic clove, chopped | |
| 1 | Spice clove | |
| 2 | tablespoons | Bacon, diced |
| 2 | Small carrots, chopped | |
| Mushrooms, optional | ||
| ½ | cup | Vinegar |
| 1½ | cup | Water |
| 1 | cup | Sour cream or evap. milk |
Directions
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned.
Pour solution of ½ cup vinegar, mixed with 1 to 1-½ cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles.
Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN