Hassenpfeffer
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. Submitted By JIM WELLER On 04-12-95