hausenpfeffer (sour rabbit stew)
(2 ratings)
This "original version" German rabbit stew is well worth the effort.
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(2 ratings)
yield
4 servings
cook time
1 Hr
method
Canning/Preserving
Ingredients For hausenpfeffer (sour rabbit stew)
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2 1/2-3 lbs. rabbit, cut into serving pieces
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1 1/2 C. cider vinegar
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1 1/2 C. water
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1/2 C. sugar
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1 onion, sliced
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2 tsp. salt
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1/4 tsp. pepper
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1 tsp. pickling spices
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flour
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vegetable oil
How To Make hausenpfeffer (sour rabbit stew)
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1Place rabbit pieces in a crock, cover with water and vinegar. Add sugar and onion. Season with salt, pepper and pickling spices. Cover, let stand in refrigerator 3 days. Remove rabbit from liquid, dry and reserve liquid. Coat rabbit pieces in flour, and brown in heated frying pan or skillet. Gradually add 1 C. of the reserved liquid, cover and simmer 1 hour or until tender. Remove meat to platter and thicken liquid for gravy.
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