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HASENPFERRER
Hasenpferrer
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INGREDIENTS
- Cooking Time: 90
- Servings: 6
- Preparation Time: 30
- Two three-pound cut up rabbits
- 1 cup red wine vinegar
- 2 cups red wine
- 1/4 cup sugar
- 2 large onions, thinly sliced
- 1 garlic clove
- 2 sprigs parsley
- 1 teaspoon ground allspice
- 1 bay leaf, crumbled
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup butter
- small amount of flour
DIRECTIONS
Marinate rabbit for 24 hours in a mixture of the first 10 ingredients.
Remove rabbit from marinade, pat dry and dredge with flour. Brown
in butter. Strain marinade, pour over rabbit and bring to boil. Reduce
heat, cover and simmer for about 1-1/2 hours. The sauce may be
thickened with flour before serving.
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