Name: Hasenpfeffer
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Ingredients: 1 rabbit rabbit, cut into pieces; 1 1/4 c water; 3/4 c vinegar; 1 onion onion, sliced; 3 leaf bay leaves; 10 clove cloves, whole; 2 t salt; 1/2 t ground pepper; 1/3 c flour; 1/3 c shortening; 2 T brown sugar; 1 c sour cream

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Hasenpfeffer

Found in Edna's recipes. It must've come from one of Dad's siblings or relatives.

Course Main Dish, meat

Cuisine Roth

Prep Time 45

Cook Time 1

Total Time 1 45

Servings people

Ingredients

1 rabbit rabbit, cut into pieces
1 1/4 c water
3/4 c vinegar
1 onion onion, sliced
3 leaf bay leaves
10 clove cloves, whole
2 t salt
1/2 t ground pepper
1/3 c flour
1/3 c shortening
2 T brown sugar
1 c sour cream

Instructions

Prepare meat

Place rabbit pieces in bowl and cover with mixture of water and vinegar.
Add sliced onion, bay leaves, cloves, 1 tsp of salt, and pepper. Cover tightly. Refridgerate 2-3 days.
Remove and coat rabbit pieces with flour and remaining salt.

Cook

Melt shortening in heavy skillet. Fry rabbit pieces until golden brown--turning often.
Add slowly water/vinegar mixture and brown sugar. Cover and simmer until tender--about an hour.
Add sour cream just before serving.

Notes

Hasenpfeffer recipe from Joseph and Fanny Roth children. Found in Edna's recipes. Not written by Edna, but perhaps a Roth sister-in-law.