Hasenpfeffer
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Or 2 small rabbit[s] |
| ½ | cup | Vinegar |
| 1½ | cup | Water |
| 1 | cup | Dry red wine |
| 2 | cups | Onion, sliced |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Fresh ground pepper |
| 1 | tablespoon | Pickling spice |
| 8 | Nails of clove | |
| 3 | Bay leaves | |
| Flour, for dredging | ||
| ⅓ | cup | Butter |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Flour |
| 1 | cup | Sour cream |
Directions
Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in the next 10 ingredients. Remove the rabbit, drain, dry, dredge in flour and brown in butter in a heavy saucepan or Dutch oven. Strain the marinade and add to the rabbit, cover and simmer 1 hr. Arrange the rabbit on a warm platter and set aside. Add the sugar to the broth. Blend 3 Tbl flour with a little water and add to the broth.
Just before serving stir in the sour cream. Pour over the rabbit and serve with noodles.
Adapted from the Joy of Cooking and The New York Times Cook Book by Craig Claiborne with a few twists by Jim Weller.