Hasen Pfefer

1. 1

   Place rabbit meat in a bowl or jar and cover with equal parts vinegar and water.

2. 2

   Add one large sliced onion, salt and pepper, cloves and bay leaf.

3. 3

   Let the meat soak in this solution for 2 days.

4. 4

   then remove the meat and brown in hot butter, turning it often.

5. 5

   Gradually add some of the sauce in which the meat was pickled.

6. 6

   Let simmer until the meat is tender, about 30 minutes.

7. 7

   Just before serving stir 1 cup of thick sour cream into the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.