Hasenpfeffer and Glace'

Submitted by charlie 5

"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."

 

• Ready In: 49hrs
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 rabbit
• 1 1⁄2 cups vinegar
• 1 1⁄2 cups water
• 1 onion, sliced
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• whole cloves
• 3 bay leaves
• 3 tablespoons butter
• 1 cup sour cream

directions

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