Hasenpfeffer #2

4 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS (G.PHELPS1)
4 pounds Rabbit
1½ cup Dry red wine
¾ cup Cider vinegar
2 teaspoons Salt; optional
½ teaspoon Freshly ground black pepper
1 Bay leaf
½ cup Onions; chopped
1 tablespoon Mixed pickling spice
½ cup Flour
4 tablespoons Butter
1 cup Onions; thinly sliced
2 tablespoons Sugar
½ cup Sour cream

Directions

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.

In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-½ cups marinade. Cover and cook over low heat 1-½ hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed.

Taste for seasoning. Mix the sour cream into the gravy just before serving.

Source: The Complete Round the World Cookbook by Myra Waldo.

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