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LOCATION: Recipes >> German >> Hasenpfeffer 02

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Hassenpfeffer

rabbit
vinegar
2 Tbsp salt
1 tsp mixed spices (few whole cloves, 1 bay leaf and a few peppercorns.)
1 Tbsp pepper
onion
2 Tbsp flour
2 tablespoons cooking fat
1 Tbsp brown sugar
1 cup cold water
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1 onion (chopped fine)
1 lemon sliced thin

Dress rabbits, wash carefully, cut in pieces for serving. Pack in
crock, cover with vinegar to which have been added salt, mixed
spices, pepper and 1 large sliced onion for each gallon. Set in
cool place for 24 hours. Drain rabbit, cover with water. Boil
until tender. Remove meat from broth; cool; strain broth. Put
flour and cooking fat in frying pan. Add brown sugar. Cook,
stirring constantly, until well browned. Add cold water. Cook
until thickened. Combine rabbit, strained broth and the brown
sauce. Add spices, chopped onion and 1 lemon sliced thin. Cover
and simmer 1 hour.

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