Hasen Pfeffer Recipe
Recipe Ingredients
1 lb rabbit, deboned
1 vinegar
1 water
1 each onion, large, sliced
1 salt & pepper
1 each cloves, whole
1 each bay leaf
1 butter
1 cup sour cream
Recipe Preparation
The rabbit meat should be placed in a jar and covered with equal
parts of vinegar and water. Add one large sliced onion, salt and
pepper to taste, clove and bay leaf. Let the meat soak in this
solution for 2 days, then remove the meat and brown in hot butter,
turning it often. Gradually add some of the sauce in which the meat
was pickled. Let simmer until meat is tender (about 30 minutes). Just
before serving, stir 1 cup of thick sour cream into the sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Servings: 1
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This Hasen Pfeffer Recipe is one of our Meat Recipes, which have been assembled from submissions from our readers and open source collections. Clearly, as we have more than 50,000 recipes in our cookbook it is not practical to cook every single recipe on our web site, so please take care, and double check everything and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.
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