Hasenpfeffer

llrothFamily ROTH, recipes0 Comments

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 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
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.