Hasenpfeffer, berks

1 Servings

Ingredients

Quantity Ingredient
2 Rabbits
2 Onions
3 cups Vinegar
1 teaspoon Salt
½ teaspoon Pepper
Cloves
Bay leaves

Directions

German/Pennsylvania Dutch/Historic

Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested...

Disjoint and trim the rabbit, bone the meat and place in a Mason jar, and cover with the vinegar and an equal amout of water. Put the onion and the other ingredients in the jar and let stand for 2 days. Then brown the rabbit meat in a frying pan in butter, turning frequently. Add gradually some of the liquid from the jar. Let simmer for 30 minutes. Serve with a sour cream sauce.

Yield: 4 servings

Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998

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