Hasenpfeffer, berks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Rabbits | |
| 2 | Onions | |
| 3 | cups | Vinegar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Cloves | ||
| Bay leaves | ||
Directions
German/Pennsylvania Dutch/Historic
Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested...
Disjoint and trim the rabbit, bone the meat and place in a Mason jar, and cover with the vinegar and an equal amout of water. Put the onion and the other ingredients in the jar and let stand for 2 days. Then brown the rabbit meat in a frying pan in butter, turning frequently. Add gradually some of the liquid from the jar. Let simmer for 30 minutes. Serve with a sour cream sauce.
Yield: 4 servings
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998