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Hausenpfeffer (Sour Rabbit Stew)

Russ Myers


This "original version" German rabbit stew is well worth the effort.


★★★★★ 2 votes

4 servings
1 Hr


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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
vegetable oil

How to Make Hausenpfeffer (Sour Rabbit Stew)


  • 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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About Hausenpfeffer (Sour Rabbit Stew)

Main Ingredient: Wild Game
Regional Style: German
Other Tag: Heirloom

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