Hasenpfeffer

Name: Hasenpfeffer
Ingredients: 5 -6 lbs rabbits, cut up or 5 -6 lbs may substitute chicken; 1 1/2 cups diced onions; 1 cup white mushrooms, quartered or 1 cup mushroom; 4 slices bacon, cut up; 3 tablespoons butter; 2 teaspoons salt; 1/2 cup flour; 1/2 cup sour cream; marinade; 2 cups red wine; 1 cup water; 1/2 cup white vinegar; 1 tablespoon lemon juice; 12 peppercorns; 4 cloves garlic; 1/2 teaspoon thyme; 1/2 teaspoon rosemary; 1/2 teaspoon marjoram leaves; 1 cup celery leaves

19 ingredients

12 steps

Ingredients

5 -6 lbs rabbits, cut up or 5 -6 lbs may substitute chicken
1 1/2 cups diced onions
1 cup white mushrooms, quartered or 1 cup mushroom
4 slices bacon, cut up
3 tablespoons butter
2 teaspoons salt
1/2 cup flour
1/2 cup sour cream
marinade
2 cups red wine
1 cup water
1/2 cup white vinegar
1 tablespoon lemon juice
12 peppercorns
4 cloves garlic
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon marjoram leaves
1 cup celery leaves

Directions

1

Mix marinade ingredients together.
2

Add rabbit pieces and store in refrigerator for 2 days.
3

After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
4

Remove vegetables and bacon.
5

Add butter to pan.
6

Remove rabbit from marinade and pat dry.
7

Strain the marinade and save.
8

Sprinkle salt over rabbit, dip in flour and brown in the butter.
9

When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
10

Cover and simmer until tender, about 1 hour.
11

Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.
12

Pour sauce over rabbit.