Hasenpfeffer Search?

Discussion in 'Recipe of the Month' started by XKPin, Mar 24, 2017.

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  1. XKPin

    XKPin There's no situation so bad it can't be made worse

    283
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    Oct 28, 2016
    Gloucester, Virginia
    My grandmother used to make the best rabbit! A delicious sour cream sauce covering brazed rabbit even better than Mountain Oysters. She had a German recipe that just 'vanished' with her when she passed on. The web searches I've tried have failed to meet my expectations. Does anyone have an old family recipe for rabbit using sour cream?
     
  2. XKPin

    XKPin There's no situation so bad it can't be made worse

    283
    64
    Oct 28, 2016
    Gloucester, Virginia
    . Okay then, how about your favorite rabbit recipe then? Just in time for Easter dinner??? Come on - good eatin' is good eatin'!
    . Come to think about it, after watching episodes of the Incredible Dr Pol, a wild 'fluffy' is a lot more appetizing than that nasty mass-manufactured cow. . . . [}:)]
     
  3. Jenkamus

    Jenkamus Active Member

    185
    42
    Oct 17, 2015
    Surprise, AZ
    My favorite rabbit recipe is one made out of chocolate....

    I have a bunch of German recipes but could not find one for rabbit, sorry.
     
    XKPin and tls2971 like this.
  4. nineoaks2004

    nineoaks2004 Every meal is a picnic and every Day is a holiday

    2,675
    194
    Oct 15, 2006
    Graceville, Florida
    Here you are, enjoy

    Hasenpfeffer Recipe



    Ingredients

    • 1 large onion, sliced
    • 3 cups vinegar
    • 3 cups water
    • 1 tablespoon pickling spice
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • 2 bay leaves
    • 8 whole cloves
    • 1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
    • 1/4 cup all-purpose flour
    • 2 to 3 tablespoons butter or margarine
    • 1 cup (about 8 ounces) sour cream
    Directions

    In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately. Yield: 6 servings.
     
  5. kcsa75

    kcsa75 Active Member

    803
    121
    Sep 9, 2013
    Kansas City
    Can you buy the rabbit in the store or do you have catch/shoot your own? [:)C]
     
  6. nineoaks2004

    nineoaks2004 Every meal is a picnic and every Day is a holiday

    2,675
    194
    Oct 15, 2006
    Graceville, Florida
    Some stores carry rabbit meat should be fairly easy to find out who actually carries it. I raise my own but then we have a farm and all kinds of animals
     
  7. xvz12

    xvz12 Active Member

    356
    128
    Apr 6, 2017
    New Plymouth, ID
    MMMMM...rabbit. I used to have a friend(he's since passed) that raised rabbits for food. We ate many meals there over a 20 year period, I like it much better than chicken. Made reference of those meals to my wife recently, she was aghast, she thought we'd been eating chicken all that time...lol
     
  8. tombiasi

    tombiasi Well-Known Member

    4,111
    197
    Sep 1, 2012
    Northwestern New Jersey
    Ask your local butcher, he probably can order it. It's not cheap though.
     
  9. nineoaks2004

    nineoaks2004 Every meal is a picnic and every Day is a holiday

    2,675
    194
    Oct 15, 2006
    Graceville, Florida
    Rabbit meat also makes some of the best sausage you have ever put into your mouth.
    Rabbit meat is one of the best you can eat, high in protein, low fat.
     
  10. XKPin

    XKPin There's no situation so bad it can't be made worse

    283
    64
    Oct 28, 2016
    Gloucester, Virginia
    That's the truth! Since I started this, I figured I'd follow up with a recipe for 'pretend' rabbit that worked for us:

    FAUX RABBIT WITH SOUR CREAM SAUCE
    (Russian Version, a Presidential Favorite)
    Ingredients:
    1 3-lb rabbit (replaced with 3 Rock Cornish Game Hens), cut into suitable pieces.
    1 large onion, chopped
    2 Shallots quartered
    2 cups sour cream
    1/2 cup dry white wine (suitable for drinking when cooking)
    2 tbsp brandy (see above)
    3 tbsp butter (we used bacon fat - and enjoyed the bacon with the brandy)
    1 large bay leaf
    pinch of nutmeg
    salt & ground black pepper to taste

    Directions:
    1. Season the Cornish Game Hens with salt and pepper and fry in butter until a brownish-red crust forms (not necessary to be cooked throughout at this point).
    2. Remove hens from the pan and place on the bottom of a Dutch oven or a heavy casserole with olive oil.
    3. Return the pan to the heat and sauté the onions (adding butter as needed) until slightly golden.
    4. Drain the onions on paper towels and add to the rabbit.
    5. In a bowl, whisk together sour cream, wine, and brandy. Pour over the rabbit and onions.
    6. Season with nutmeg and add salt and pepper as taste warrants.
    7. Add a couple copper #4 pellets for hunter 'authenticity' (may be omitted if children are present or intellect prevails).
    8. Add the bay leaf, cover, and simmer over low heat for 45 minutes.
    Great with mashed potatoes!
     
  11. tombiasi

    tombiasi Well-Known Member

    4,111
    197
    Sep 1, 2012
    Northwestern New Jersey
    I like no. 7, that's authentic, the way I was accustomed to it when I was a kid.
     

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