HASSENPFEFFER (MARINATED RABBIT STEW)

Hassenpfeffer (Marinated Rabbit Stew) image

Provided by Cheryl Starker

Time 1h

Number Of Ingredients 14

1 (2 to 3 lb.) rabbit
3 c red wine vinegar
3 c water
1 medium onion sliced
2 carrots, peeled and cut into pieces
1 Tbsp salt
1 tsp pickling spices
1/4 tsp pepper
1/2 c sugar
1/3 c all purpose flour
1 tsp salt
1/4 tsp pepper
3 Tbsp shortening
1/4 c all purpose flour

Steps:

1. Cut rabbit into serving size pieces. Put into deep bowl and cover with a mixture of red wine vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices and 1/4 teaspoon pepper. Cover and put into the refrigerator for 2-3 days to marinate. Turn the rabbit often.
2. Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Toss out the contents left in the strainer.
3. Coat the rabbit pieces evenly by shaking 2 or 3 at a time in a paper or plastic bag containing a mixture of 1/3 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
4. Heat 3 tablespoons of shortening in a Dutch oven or heavy sauce pot.
5. Add the rabbit pieces and brown slowly. Remove from heat. Gradually add 2 cups of the reserved marinade. Cover and simmer 45 minutes to an hour until the meat is tender.
6. Add 1/4 cup of flour to 1/2 cup of the reserved marinade. Blend well. Pour 1/2 of this flour mixture into cooking liquid, stirring constantly. Bring to a boil. Gradually add only what is needed of the remaining flour mixture for desired consistency. Bring to a boil after each addition. After the final addition, reduce to medium heat and cook 3 to 5 minutes.
7. Serve rabbit with the gravy. This is good with oven roasted potatoes and onions and cooked cabbage.