Hasenpfeffer (Rabbit Stew)

by Jana Harvey on April 13, 2011

Steeping liquid
1/2 cup vinegar
1/2 cup water
1 clove
1 bay leaf
1 onion, sliced
salt and pepper
2 tsp. lemon juice

1 rabbit, cut up, with giblets
4 Tbs. butter
4 Tbs. flour

Cook steeping ingredients together 5 minutes. Pour over meat and let soak for 2 days. Fry briefly in butter, with a little onion. Add flour and let brown. Add 1/2 cup of steeping liquid, cover and stew until tender, about 1 1/2 hours. If necessary, replenish liquid.

From: Scott Harvey

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: