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Hossenfeffer Rabbit Recipe

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This recipe for Hossenfeffer Rabbit is from Grandma Post's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Rabbit Meat
2-3 cups vinegar
2-3 cups water
cup sugar
1 sliced onion
1 tsp pickling spice
tsp pepper
tsp kitchen bouquet

Bring all ingredients for the marinade to a boil, then let cool to room temperature. While the marinade is cooling, cut up a hare into serving pieces.Put meat in a container and cover with the cooled marinade. If you have leftover marinade, put that into a different container. Refrigerate for 2 days..
Remove hare from marinade pat it dry. Save the marinade. Heat butter in a large, heavy pot with a lid. Dredge the hare in the flour and brown well on all sides over medium to medium-high heat so the butter does not burn. Remove the hare pieces as they brown and set aside.
As the hare is browning, preheat your oven to 325F. Strain the marinade into a bowl.
Once you've browned the hare, add the onion and stir to coat with the butter. If there is not much butter left, add another tablespoon or so. Cook the onions over medium-high heat until they are soft and a little brown on the edges. Sprinkle with a little salt.
Return the hare to the pot and add the strained marinade. Bring to a simmer, cover and put into the oven. Cook until the meat wants to fall off the bones for 90 minutes and 2 hours for a store-bought rabbit. Make a thick gravy.




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