"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Anna Mae's Hasenpfeffer Recipe

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This recipe for Anna Mae's Hasenpfeffer, by , is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Teri Drumgold

Category:
Category:

Ingredients:  
Ingredients:  
1 2 1/2-3 lb. rabbit. 2qts. cold water 1/2 cup salt 1 1/2 qts. boiling water 1 cup minced onion 2 tsp. mixed pickling spices 1/2 cup vinegar 1 tsp. salt 1/8 tsp. pepper 1/2 cup flour 3/4 cup cold water

Directions:
Directions:
Wash and dry cleaned rabbit. Cover with 2 qts. cold water and 1/2 cup salt for 1 hour. Drain; rinse with cold water. Cover with boiling water. Add onion, 2 tsp. salt, and spices tied in cheesecloth. Cover: bring to boil; simmer 2 hrs. or until rabbit is tender. Add vinegar and simmer 1/2 hr. longer or until rabbit is tender. Remove spice bag. Add 1 tsp. salt and pepper. Place flour in skillet over low heat and stir until golden brown. Stir in 3/4 cup cold water; add to rabbit mixture; cook until thickened. Serve with boiled potatoes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Quite a while
Personal Notes:
Personal Notes:
This is another recipe my and Maggie's Grandma McDowell (Anna Mae) made..when her hunting men would shoot rabbits!! You can now buy rabbits which are raised domestically, or for all you hunters..enjoy!

 

 

 

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