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Rabbit Stew (Hasenpfeffer) (GERMAN Cuisine) Recipe

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This recipe for Rabbit Stew (Hasenpfeffer) (GERMAN Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, April 17, 2009


1/2 cup vinegar
2 cups water
2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Whole cloves
2 tsp. Sugar
4 bay leaves
1 medium onion, sliced
Small rabbit (about 21/2 pounds ready to cook) cut in serving pieces- reserve giblets
3 Tbsp. Fat
2 tsp. Worcestershire sauce
3 Tbsp. Flour

Making pickling mixture by combining the vinegar, water, salt, pepper, cloves, sugar, bay leaves, and onion in a glass or enameled-ware bowl. Add pieces of rabbit and sliced giblets and cover the bowl. Let stand in refrigerator 8 to 12 hours, turning the pieces occasionally so that they will absorb the flavor evenly. Remove the rabbit pieces. Save liquid and onions but discard bay leaves and cloves. Roll the rabbit in flour. Heat fat or oil in a heavy pan and brown the rabbit in it, turning to brown all sides. Pour the pickling mixture over the rabbit. Cover pan and cook over low heat about 1 hr. or until rabbit is tender
Take the rabbit from pan and keep it hot. Add Worcestershire sauce to the liquid. Mix the 3 Tbsp. Flour with a little cold water, add a few Tbsp. Of hot liquid to it, and pour the mixture back into the pan. Stir and cook until the sauce is thick and smooth, then cook a little longer. Pour sauce over rabbit. Serves 4.




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