HASENPFERRER

 

  • Cooking Time: 90
  • Servings: 6
  • Preparation Time: 30

Ingredients

  • 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.

Notes

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Categories: Wild Game 

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