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Hassenpheffer Recipe

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This recipe for Hassenpheffer, by , is from Bless Us O Lord , 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!

Contributor:  
Contributor:  
Sr. Andrea Loran

Category:
Category:

Ingredients:  
Ingredients:  
Cut 1 to 2 pound ready to eat rabbit into serving pieces
3 cups water
1 cup vinegar
1/2 cup sugar
1 medium onion sliced
1 teaspoon pickling spices
2 teaspoons salt






Directions:
Directions:
Pour marinade over rabbit pieces. Refrigerate for 2 days. Remove meat and drip dry. Reserve 1 cup marinade. Place 2 tablespoons and the meat in a plastic bag. Shake to coat the rabbit pieces. Brown meat in 2 tablespoons of hot oil. Gradually add reserved marinade. Cover and simmer for 50 to 60 minutes or until rabbit is tender. Add water if necessary. Remove meat and thicken cooking liquid for gravy if desired.

Number Of Servings:
Number Of Servings:
2 or 3
Personal Notes:
Personal Notes:
We had this when the boys shot rabbits. Our dogs were good at chasing and catching rabbits. This recipe came from Better Homes and Gardens. Don't know if F. J. added the spices. He probably didn't. Ralph and F. J. made this a lot and they made chili.

 

 

 

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