Hassenpfeffer

Yield: 7 servings

Measure 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 \N Nails of clove
3 \N Bay leaves
\N \N Flour, for dredging
⅓ cup Butter
1 tablespoon Sugar
3 tablespoons Flour
1 cup Sour cream

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

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