"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

Hassenpheffer (Rabbit) Recipe

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

Contributor:  
Contributor:  
Sharon Lynch

Category:
Category:

Ingredients:  
Ingredients:  
Brine:
2 c vinegar
½ c sugar
2 tsp salt
2 c water
1 small onion
¼ tsp pepper
1 tsp pickling spice.
Rabbit cut in pieces
2 tsp brown stuff

Directions:
Directions:
Marinate rabbit in brine for 2 days. Dip rabbit pieces in flour. Brown in hot fat or oil. Reduce heat and add in brine; simmer till tender (1 hour). Add brown stuff and use left over broth for gravy.

Personal Notes:
Personal Notes:
Grandma Troutt’s recipe

 

 

 

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