Hasenpfeffer
"This is a trational german dish I got from an exes German grandmother. she say's to avoid curdling the sour cream heat slowly and do not boil"
- Ready In:
- 48hrs 40mins
- Ingredients:
- 12
- Yields:
-
2 pounds
- Serves:
- 6
ingredients
- 1 large onion, sliced
- 3 cups vinegar
- 3 cups water
- 1 tablespoon pickling spices
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 bay leaves
- 8 whole cloves
- 2 lbs rabbit, cut into pieces
- 1⁄4 cup flour
- 3 tablespoons butter
- 8 ounces sour cream
directions
- combine onion, vinegar and seasonings.
- add rabbit pieces.
- cover and chill 48 hours.
- remove meat, drain and reserve marinade.
- dry meat and coat with flour.
- in a skillet, melt butter brown meat.
- add two cups reserved marinade.
- cover and bring to a boil.
- reduce heat and simmer 30 minutes.
- remove meat and add sour cream to pan juices.
- spoon over meat.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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