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LOCATION: Recipes >> German >> Hasenpfeffer 04

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Hasenpfeffer
Yield: 4 servings

4 lb rabbit
1 1/2 c dry red wine
3/4 c cider vinegar
s salt
freshly ground black pepper
1 bay leaf
1/2 c onions, chopped
1 tb mixed pickling spice
1/2 c flour
4 tb butter
1 c onions, thinly sliced
2 tb sugar
1/2 c 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 refirgerator for 3 days. Turn the pieces
occasinally. 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.

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