RangerJoe
Posts: 13450
Joined: 11/16/2015 From: My Mother, although my Father had some small part. Status: offline
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Hasenpfeffer Ingredients 1 large onion, sliced 3 cups white vinegar 3 cups water 1 tablespoon pickling spice 2 teaspoons salt 1/2 teaspoon pepper 2 bay leaves 8 whole cloves 1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces 1/4 cup all-purpose flour 2 to 3 tablespoons butter 1 cup sour cream Directions 1) In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. 2) Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. 3) Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.
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Seek peace but keep your gun handy. I'm not a complete idiot, some parts are missing! “Illegitemus non carborundum est (“Don’t let the bastards grind you down”).” ― Julia Child
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