Hassenpfeffer German Rabbit Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Delicious, though less common now that rabbit is harder to come by (you can find it in some specialty stores, or of course you can hunt). I love game, but rabbit is probably my favorite, and this is one of the best rabbit recipes you'll ever eat. Ingredients:
1 large or 2 small rabbits, cleaned, skinned, and cut into pieces |
marinade |
1/2 c. red-wine vinegar |
1 1/2 c. water |
1 c. dry red wine (i prefer a beaujolais to a heavier burgundy) |
1 large or 2 medium onions, thinly sliced |
1 t. salt |
1 t. dry mustard |
1 t. ground pepper |
1 t. pickling spices |
4 whole cloves |
2 bay leaves |
flour, seasoned with salt and pepper |
4 t. clarified butter |
sugar (start with 1 t.) |
3 t. flour |
1/2 c. sour cream |
1/2 c. heavy cream |
Directions:
1. Mix the marinade, bring to a boil, then simmer for an hour. Cool to room temperature. Marinate the rabbit for at least a day (two is better).
2. Remove the rabbit pieces and dry them. Dredge them in the seasoned flour and brown in the butter on all sides. Strain the marinade and add it to the rabbit, cover tightly, and simmer for an hour. Remove the rabbit and place on a serving platter.
3. Add 1 T. sugar to the broth and taste. Add additional sugar if necessary to get the balance of sweet and sour you prefer. Blend the 3 T. flour with the cream and sour cream and add it, stirring constantly, cooking for a couple of minutes to thicken and remove the flour taste. Add salt and pepper to taste, pour over the rabbit, and serve.
|
|