Hasenpfeffer - berks county - pennsylvania dutch

4 Servings

Ingredients

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

Directions

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

Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published by Dover Publications, Inc., New York, NY, c. 1971.

Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997

Related recipes