hausenpfeffer (sour rabbit stew)

Name: Hausenpfeffer (Sour Rabbit Stew)
Cook time: 1 h
Yield: 4
Cuisine: German
Ingredients: 2 1/2-3 lbs. rabbit, cut into serving pieces; 1 1/2 C. cider vinegar; 1 1/2 C. water; 1/2 C. sugar; 1 onion, sliced; 2 tsp. salt; 1/4 tsp. pepper; 1 tsp. pickling spices; flour; vegetable oil

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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)

2 1/2-3 lbs. rabbit, cut into serving pieces
1 1/2 C. cider vinegar
1 1/2 C. water
1/2 C. sugar
1 onion, sliced
2 tsp. salt
1/4 tsp. pepper
1 tsp. pickling spices
flour
vegetable oil

How To Make hausenpfeffer (sour rabbit stew)

1
Place 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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