Hasenpfeffer

Name: Hasenpfeffer
Prep time: 48 h
Cook time: 8 h
Total time: 56 h
Yield: 4 serving(s)
Ingredients: 1 rabbit, cut up; 3/4 cup white vinegar; 3/4 cup red wine vinegar; 1 1/2 cups water; 1 vidalia onion, thinly sliced; 2 tablespoons dried onion flakes; 2 teaspoons salt; 3/4 teaspoon pepper; 2 bay leaves, crushed; 4 whole cloves; 1/2 teaspoon thyme; 1/4 teaspoon rosemary; 1/2 cup butter; 3/4 cup flour; 2 teaspoons salt; 1/2 cup water; 5 teaspoons sugar

Submitted by sheepdoc

"I found several recipes on the Internet and combined them, using what I had. They all had you leave it out at room temp for 1-2 days. I just couldn't do that. I have no idea what this is supposed to taste like, but am always looking for rabbit dishes so decided to give it a try."

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Ready In:: 56hrs
Ingredients:: 17
Serves:: 4

ingredients

Marinade
1 rabbit, cut up
³⁄₄ cup white vinegar
³⁄₄ cup red wine vinegar
1 ¹⁄₂ cups water
1 vidalia onion, thinly sliced
2 tablespoons dried onion flakes
2 teaspoons salt
³⁄₄ teaspoon pepper
2 bay leaves, crushed
4 whole cloves
¹⁄₂ teaspoon thyme
¹⁄₄ teaspoon rosemary
Coating
¹⁄₂ cup butter
³⁄₄ cup flour
2 teaspoons salt
Additional
¹⁄₂ cup water
5 teaspoons sugar

directions

Mix marinade ingredients in large bowl. Place rabbit pieces in marinade. Cover.
Refrigerate 1-2 days.
Strain marinade, add 1/2 cup water and 5 tsp sugar. Place in crockpot.
Pat rabbit pieces dry.
Heat butter in frying pan.
Meanwhile, put 3/4 cup flour and 2 tsp salt in ziplock bag. Shake rabbit pieces one at a time to coat.
Fry rabbit in butter until brown.
Place pieces in reserved marinade in crockpot.
Cook on low 6-8 hours.
Remove rabbit.
Thicken sauce with cornstarch.