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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Hasenpfeffer ver. 2
Difficulty Level: Medium
Recipe Id: GER106

Hasenpfeffer ver. 2

  • 4 lb rabbit
  • 1 1/2 cup dry red wine
  • 3/4 cup cider vinegar
  • 2 teaspoon salt; optional
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/2 cup onions; chopped
  • 1 tablespoon mixed pickling spice
  • 1/2 cup flour
  • 4 tablespoon butter
  • 1 cup onions; thinly sliced
  • 2 tablespoon sugar
  • 1/2 cup sour cream

  1. Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
  2. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice.
  3. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally.
  4. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.
  5. Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it.
  6. Pour off fat and add sugar and 1-1/2 cups marinade.
  7. Cover and cook over low heat 1-1/2 hours or until rabbit is tender.
  8. Turn the pieces occasionally and add more marinade if needed.
  9. Taste for seasoning.
  10. Mix the sour cream into the gravy just before serving.

Yield: 4 servings

Source: The Complete Round the World Cookbook by Myra Waldo.


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