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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hasenpfeffer (Rabbit) Recipe

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This recipe for Hasenpfeffer (Rabbit) is from The Matterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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