Hassenpfeffer (Marinated Rabbit Stew)
By
Cheryl Starker
@AnneBoleynTudor
1
Growing up this was one of those annual meals with the whole family. Wild rabbit is the best, but it can be made with tame. This recipe is for 1 rabbit. It only takes 10 minutes to make up the marinade, but the rabbit must marinate in the refrigerator for 2-3 days in a covered container. Turn the rabbit often.
Grandma made a bunch in heavy cast-iron pans. No wonder it was once a year.
Ingredients
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1(2 to 3 lb.) rabbit
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3 cred wine vinegar
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3 cwater
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1medium onion sliced
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2carrots, peeled and cut into pieces
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1 Tbspsalt
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1 tsppickling spices
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1/4 tsppepper
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1/2 csugar
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1/3 call purpose flour
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1 tspsalt
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1/4 tsppepper
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3 Tbspshortening
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1/4 call purpose flour
How to Make Hassenpfeffer (Marinated Rabbit Stew)
- Cut rabbit into serving size pieces. Put into deep bowl and cover with a mixture of red wine vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices and 1/4 teaspoon pepper. Cover and put into the refrigerator for 2-3 days to marinate. Turn the rabbit often.
- Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Toss out the contents left in the strainer.
- Coat the rabbit pieces evenly by shaking 2 or 3 at a time in a paper or plastic bag containing a mixture of 1/3 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
- Heat 3 tablespoons of shortening in a Dutch oven or heavy sauce pot.
- Add the rabbit pieces and brown slowly. Remove from heat. Gradually add 2 cups of the reserved marinade. Cover and simmer 45 minutes to an hour until the meat is tender.
- Add 1/4 cup of flour to 1/2 cup of the reserved marinade. Blend well. Pour 1/2 of this flour mixture into cooking liquid, stirring constantly. Bring to a boil. Gradually add only what is needed of the remaining flour mixture for desired consistency. Bring to a boil after each addition. After the final addition, reduce to medium heat and cook 3 to 5 minutes.
- Serve rabbit with the gravy. This is good with oven roasted potatoes and onions and cooked cabbage.