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    You are in: Home / Recipes / Hasenpfeffer and Glace' Recipe
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    Hasenpfeffer and Glace'

    Total Time:

    Prep Time:

    Cook Time:

    49 hrs

    48 hrs

    1 hrs

    charlie #5's Note:

    Sour Rabbit and Gravy. My ancestors are from Alsace. Imagine this is a very old recipe. My grandmother made it often. She served it with my recipe for "Cannon Balls" (potato dumplings). When I was a kid, my mother would try to get my brother and I to eat rabbit (what we felt were our pets). To trick us into eating it, she would buy a pair of chicken wings from the grocer and cook along with the rabbit. Moms can be so tricky. Unsure of yield.

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    Units: US | Metric


    1. 1
      The rabbit meat should be placed in a deep bowl and covered with the vinegar and water.
    2. 2
      Add the onion, salt, pepper, a few whole cloves and bay leaves.
    3. 3
      Cover and place in the refrigerator.
    4. 4
      Let soak two days, turning several times.
    5. 5
      Remove meat and drain - reserving liquid.
    6. 6
      Brown pieces of meat in hot butter.
    7. 7
      Gradually add some of the liquid that the meat was pickled inches
    8. 8
      Cover and let simmer until the meat is tender about 30-45 minutes.
    9. 9
      Just before serving, stir in the sour cream to the gravy if desired.

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    Nutritional Facts for Hasenpfeffer and Glace'

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.8
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 12.9 g
    Cholesterol 48.2 mg
    Sodium 968.3 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 0.4 g
    Sugars 1.3 g
    Protein 2.1 g

    The following items or measurements are not included:


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