Welcome, what would you like to do?

Hasenpfeffer…baked rabbit

Hasenpfeffer…baked rabbit
By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 8:02pm
? for field rabbit: soak overnight in salt water after cleaning the rabbit good, then marinade. We raised rabbits and did not have to soak overnight to get the wild taste out.
? rabbit
? vinegar
? water
? 1 thick slice onion
? salt
? pepper
? cloves
? bay leaves
? flour
? butter
? sour cream
? Dress rabbit as for frying…cut it up
? put the pieces in a crock and cover with equal parts of vinegar and water. Add the onion and spices, salt and pepper.
? cover and let stand in frig for two days.
? Drain the meat, roll in flour and fry until brown in butter, watch and turn often. Put into a casserole. Cover rabbit with mushrooms and make a paste with flour and the butter left from browning the rabbit. Add 1/2 cup of water and 1/2 cup of sour cream and pour over rabbit. Bake for about 30 min at 350 degrees.
? the original recipe was to use the vinegar and water it was soaked in as part of the gravy and no mushrooms. This is the one the family liked best, but it is from an original recipe.

Hasenpfeffer…baked rabbit was last modified: by

Write a Review