Hasenpfeffer -- A Dish of Braised Rabbit
Yield: 4 servings
4 lb rabbit
1 1/2 cups dry red wine
3/4 cup cider vinegar
freshly ground black pepper
1 bay leaf
1/2 cup onions, chopped
1 tablespoon mixed pickling spice
1/2 cup flour
4 tablespoons butter
1 cup onions, thinly sliced
2 tablespoons sugar
1/2 cup sour cream
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 refrigerator for 3 days. Turn the pieces
occasionally. 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 1-1/2 cups
marinade. Cover and cook over low heat 1-1/2 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.
This recipe for hasenpfeffer was taken from Arielle's Recipe Archives, containing
recipes that had been posted on the Usenet newsgroup
rec.food.recipes. You can find the site at
http://recipes.alastra.com. And you can find five
other variations of hasenpfeffer there!
Used with the permission of the Arielle's owner.
Permission was received less than twenty minutes after I first submitted
this write-up -- ain't the Internet great!