Hasenpfeffer

"Not sure if this is the traditional Hasenpfeffer but it is definitely delicious. I got this about 20 years ago from a small cookbook with recipes from inns around the US. No idea which inn this came from. Takes a long time but it is soooo worth it."
 
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Ready In:
49hrs
Ingredients:
19
Serves:
8
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ingredients

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directions

  • Mix marinade ingredients together.
  • Add rabbit pieces and store in refrigerator for 2 days.
  • After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
  • Remove vegetables and bacon.
  • Add butter to pan.
  • Remove rabbit from marinade and pat dry.
  • Strain the marinade and save.
  • Sprinkle salt over rabbit, dip in flour and brown in the butter.
  • When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
  • Cover and simmer until tender, about 1 hour.
  • 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.
  • Pour sauce over rabbit.

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Reviews

  1. My family and I absolutely LOVE this recipe. I lost it years ago and when I did a search on the ingredients I remembered, I found it. I came from a small recipe book put out by Benson & Hedges of all small inns. Thank you so much for posting it so I could find it again. I am making the marinade tomorrow.
     
  2. I make this every year on my husband's birthday. He absolutely loves it. Thank you so much!!
     
  3. This is VERY close to the original recipe. Just add a couple tablespoons of vinegar at the flour/ sour cream step, and you're there. Trust me on the vinegar. I'm not a vinegar fan, but hasenpfeffer is NOT complete without it.
     
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