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LOCATION: Recipes >> German >> Hasenpfeffer 01

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HASENPFEFFER

1 rabbit
3 cloves
Vinegar & water
1 Bay leaf
1 Sliced onion
1 Cup thick sour cream
Butter
Salt and pepper

Disjoint rabbit, wash and place in crock or jar with enough vinegar
and water in equal parts to cover. Add onion, cloves, bay leaf,
salt and pepper to taste. Let the meat soak for 2 days. Then wipe
dry and brown in hot butter, turning frequently. Slowly add some
of the solution from soaking the meat to the depth of 1/4", cover
tightly and let simmer until done (about 30 minutes). Do not allow
to boil. Just before serving, add sour cream to the sauce.

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