Hasenpfeffer?

[shmrck1]

Had a mother-in-law about 30+ years ago that
use to make this for special occasions. I know
it involved rabbit,vinegar,salt,pepper,cloves,
sugar,onions some flour and spices. I can still
remember the taste and it did not taste like the rabbit I prepare then or now. Anyone know what I
am talking about?
snake-eyes :hmm:

 

[Slowpoke]

Braised Rabbit/Squirrel/Chicken is one of my favorite meals. The difference between that and Hasenpfeffer is a very short putt. For me its a seasonal dish that I usually eat in the fall/winter.

 

[Blackpowder Injun]

i know bugs bunny almost got turned into it a dozen times or so....

 

[Lone Carabiner]

Near as I recollect Hassenfefer had sour cream in it. Braised parboiled rabbit floating in gravy.

 

[renovato]

When I was in my teens, my friend and I used to go out rabbit hunting. His mom is German and would make hassenpfeffer from them. Wow, that was some good eating alright.

You can find a zillion hassenpfeffer recipes with a quick google search. I have one somewhere in my recipe box that I got from the net. I think it tastes better than hers did and that's saying a lot. Now ya got me craving some! :hmm:

 

[Minuteman]

If I'm not mistaken I think Hassenpfeffer(sp) means peppered rabbit. My German ain't all that great though!

 

[Claude Mathis]

If I'm not mistaken I think Hassenpfeffer(sp) means peppered rabbit.

Correct. :thumbsup:

Ingredients:
4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream

Directions:

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.

 

[spitfire]

Wow,now I am hungry.I can't wait til Rabbit[url] season.Claude[/url] thanks for posting :winking: .

 

[Lone Carabiner]

Man, that sounds extra good. How 'bout with noodles, hot sauce, crusty bread and sauerkrat?
:thumbsup:

 

[shmrck1]

Claude,
Put together that recipe looks like it
would taste like what I had. She would wait util
she had 10 or 12 rabbits and cook them for family
get togethers. Never any leftovers. If she had
a side dish at all it would be little red baked
pototoes. But egg noodles of wild rice would be
great also.
snake-eyes :thumbsup:

 

[renovato]

The German lady who used to make it for us back then served it with a side dish of cabbage and apples, and buttered noodles, the German spaetzle ones, and a hunk of dark bread. I didn't care much for the cabbage, but the buttered noodles were a perfect side. Sure brings back pleasant memories.

 

[123.DieselBenz]

I know this is an old thread . . .

But . . . would this be one 4 pound rabbit, or enough to add up to 4 pounds?

Our Jack Rabbits (really hares) are 3.5 - 4 lbs, (they are gamier tasting) our cottontails are only about 1 lb each.

Our season never closes . . . I'll have to go get me some more, and try this recipe! Sounds good enough to eat!