Hassenpfeffer (Pickled Rabbit)
- Ready In:
- 50hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 rabbits, cut for frying
- vinegar, and
- water, in equal amounts
- 1 medium onion, sliced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon whole cloves
- 4 bay leaves
- 1⁄2 cup butter
- 1 cup heavy sour cream
directions
- Place cut up rabbit in a large bowl or crock and cover with marinade of equal parts water and vinegar, the onion, salt, pepper, cloves and bay leaves.
- Cover the bowl or crock and let marinade in a cool/cold place for two days.
- Remove rabbit pieces and dry each piece.
- Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.
- Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.
- Add sour cream just before serving.
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RECIPE SUBMITTED BY
I'm a transplant from the USA living in Belgium.I've been over here now for almost 11 years so the "missing" things from home has kind of wore off. I love cookbooks, especially the local hometown, church or organization books and have a good collection going!
Not married but sharing a home, never had kids but "adopted" the ex's kids as my own, learned Dutch now trying Italian so I can keep up with the cookbooks!!