HASSENPFEFFER (PICKLED RABBIT)

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Hassenpfeffer (Pickled Rabbit) image

German version for making rabbit. Good served with Potato Dumplings, sour cream thickens the sauce and adds a good flavor.

Provided by Taylor in Belgium

Categories     Rabbit

Time P2DT2h

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • Cover the bowl or crock and let marinade in a cool/cold place for two days.
  • Remove rabbit pieces and dry each piece.
  • Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.
  • Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.
  • Add sour cream just before serving.

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