Hassenpfeffer (Pickled Rabbit) Recipe

Name: Hassenpfeffer (Pickled Rabbit)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 rabbits, cut for frying; vinegar, and; water, in equal amounts; 1 medium onion, sliced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon whole cloves; 4 bay leaves; 1/2 cup butter; 1 cup heavy sour cream

Servings: persons

2 rabbits, cut for frying
vinegar, and
water, in equal amounts
1 medium onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon whole cloves
4 bay leaves
1/2 cup butter
1 cup heavy sour cream

1
Place cut up rabbit in a large bowl or crock and cover with marinade of equal parts water and vinegar, the onion, salt, pepper, cloves and bay leaves.
2
Cover the bowl or crock and let marinade in a cool/cold place for two days.
3
Remove rabbit pieces and dry each piece.
4
Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.
5
Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.
6
Add sour cream just before serving.

327

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 10 ingredients. The key ingredients include: 2 rabbits, cut for frying, vinegar, and, water, in equal amounts, 1 medium onion, sliced, and more.

Yes, Hassenpfeffer (Pickled Rabbit) 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.

Hassenpfeffer (Pickled Rabbit)

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