Hasenpfeffer Recipe

Name: Hasenpfeffer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rabbit, cut up; ¾ cup white vinegar; ¾ cup red wine vinegar; 1 ½ cups water; 1 vidalia onion, thinly sliced; 2 tablespoons dried onion flakes; 2 teaspoons salt; ¾ teaspoon pepper; 2 bay leaves, crushed; 4 whole cloves; ½ teaspoon thyme; ¼ teaspoon rosemary; ½ cup butter; ¾ cup flour; 2 teaspoons salt; ½ cup water; 5 teaspoons sugar

Servings: persons

1 rabbit, cut up
¾ cup white vinegar
¾ cup red wine vinegar
1 ½ cups water
1 vidalia onion, thinly sliced
2 tablespoons dried onion flakes
2 teaspoons salt
¾ teaspoon pepper
2 bay leaves, crushed
4 whole cloves
½ teaspoon thyme
¼ teaspoon rosemary
½ cup butter
¾ cup flour
2 teaspoons salt
½ cup water
5 teaspoons sugar

1
Mix marinade ingredients in large bowl.
2
Place rabbit pieces in marinade.
3
Cover.
4
Refrigerate 1-2 days.
5
Strain marinade, add 1/2 cup water and 5 tsp sugar.
6
Place in crockpot.
7
Pat rabbit pieces dry.
8
Heat butter in frying pan.
9
Meanwhile, put 3/4 cup flour and 2 tsp salt in ziplock bag.
10
Shake rabbit pieces one at a time to coat.
11
Fry rabbit in butter until brown.
12
Place pieces in reserved marinade in crockpot.
13
Cook on low 6-8 hours.
14
Remove rabbit.
15
Thicken sauce with cornstarch.

340

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 17 ingredients. The key ingredients include: 1 rabbit, cut up, ¾ cup white vinegar, ¾ cup red wine vinegar, 1 ½ cups water, 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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