Hassenpfeffer
"I found this on kitchenproject.com. I'm posting it for ZWT 6.
Germany"
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 rabbit
- Serves:
- 4-6
ingredients
- 1 rabbit (2 1/2-3 lbs.) or 1 chicken, hindquaters (2 1/2-3 lbs.)
- 1⁄4 lb salt pork, diced
- 4 tablespoons butter
- 2 tablespoons chopped onions
- 1 small garlic clove, crushed
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup dry white wine
- 1 tablespoon chopped parsley
directions
- Cut rabbit into serving pieces. Reserve liver.
- In small saucepan, cook salt pork in boiling water for 5 minutes, drain.
- In dutch oven or heavy saucepan, heat 2 Tblsp. butter. Add salt pork and cook for 5 minutes, or until slightly brown. Remove and set aside.
- Add rabbit to pan, and cook for 10 minutes, or until rabbit is slightly browned on all sides. Add onion and garlic and continue cooking for 5 minutes, stirring occasionally. Return salt pork to pan. Add salt, pepper, and wine. Bring to a boil. Cover and continue cooking briskly for 20 minutes.
- Meanwhile, chop liver and rub through a fine sieve. Remove rabbit to heated serving dish and keep warm. Add liver puree to pan, and cook for a few seconds until sauce thickens, stirring constantly. Off fire, add remaining butter cut into small pieces, stirring until butter is melted. Pour over rabbit. Sprinkle with parsley. Serve hot.
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RECIPE SUBMITTED BY
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