🫙 From the Spice Rack
Hasenpfeffer #2
-JUDI M. PHELPS (G.PHELPS1) 4 lb Rabbit 1 1/2 c Dry red wine 3/4 c Cider vinegar 2 ts Salt; optional 1/2 ts Freshly ground black pepper 1 Bay leaf 1/2 c Onions; chopped 1 tb Mixed ...
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Ingredients8 items
Ingredients
- 11/2 c dry red wine
- 3/4c cider vinegar
- 2ts salt; optional
- 1/2ts freshly ground black pepper
- 1bay leaf
- 1/2c onions; chopped
- 1tb mixed pickling spice
- 1/2c flour
Directions
- 1
PHELPS (G.PHELPS1) 4 lb Rabbit 1 1/2 c Dry red wine 3/4 c Cider vinegar 2 ts Salt
- 2
optional 1/2 ts Freshly ground black pepper 1 Bay leaf 1/2 c Onions
- 3
chopped 1 tb Mixed pickling spice 1/2 c Flour 4 tb Butter 1 c Onions
- 4
thinly sliced 2 tb Sugar 1/2 c Sour cream Cut rabbit in serving-sized pieces
- 5
Wash, scrape, and soak in salted cold water for 1 hour
- 6
Drain and dry
- 7
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice
- 8
Add the rabbit and let marinate in the refirgerator for 3 days