Hasenpfeffer #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 4 | pounds | Rabbit |
| 1½ | cup | Dry red wine |
| ¾ | cup | Cider vinegar |
| 2 | teaspoons | Salt; optional |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | Bay leaf | |
| ½ | cup | Onions; chopped |
| 1 | tablespoon | Mixed pickling spice |
| ½ | cup | Flour |
| 4 | tablespoons | Butter |
| 1 | cup | Onions; thinly sliced |
| 2 | tablespoons | Sugar |
| ½ | cup | Sour cream |
Directions
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.
Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-½ cups marinade. Cover and cook over low heat 1-½ hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed.
Taste for seasoning. Mix the sour cream into the gravy just before serving.
Source: The Complete Round the World Cookbook by Myra Waldo.