Hasenpfeffer - berks county - pennsylvania dutch
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Rabbits | |
| 2 | Onions | |
| 3 | cups | Vinegar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Cloves | ||
| Bay leaves | ||
Directions
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
Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997