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Hasenpfeffer (Rabbit) Recipe

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This recipe for Hasenpfeffer (Rabbit), by , is from The Matterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kent Wyckoff
Added: Monday, February 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c red wine
3 c water
1/2 c sugar
1 onion, sliced
pepper to taste
pickling seasoning or bay leaf
1 rabbit 2 1/2 to 3 lbs
flour
salt to taste
3 tsp shorting

Directions:
Directions:
Combine wine, water, sugar, onion, 1/4 tsp pepper, and pickling seasoning. Marinate rabbit for 2 days, turning occasionally.Drain ; reserve marinade. Coat rabbit with flour,salt and pepper.Heat with 3 tbsp shorting in dutch oven. Brown rabbit evenly and slowly.Add 2 c marinade sause. Cover and simmer 1 hr or til tender.Place on tray. Combine 1/2 c sauce and 1/2 c flour in saucepan ; thicken. Blend with remaining sauce; cook to desired consistency. Serve over rabbit.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 day marinate, 1 1/2 hrs cooking

 

 

 

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