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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 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 6 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.