Hasenpfeffer Recipe

Name: Hasenpfeffer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, sliced, 3 cups white vinegar, 3 cups water, 1 tablespoon pickling spice, and more.

Yes, Hasenpfeffer falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hasenpfeffer

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