HASENPFEFFER: Marinated Rabbit Stew
Traditional German recipe for preparing hare.
A Dutch oven or a large, heavy sauce pot having a tight-fitting cover will be needed.
Clean and cut into serving-size pieces
If frozen, thaw according to directions on package.) Put rabbit pieces into a deep bowl and cover with a mixture of
3 CUPS RED WINE VINEGAR
Cover and put into refrigerator 2 to 3 days to marinate.
Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Coat rabbit pieces evenly by shaking two or three at a time in a plastic bag containing a mixture of
1/3 CUP ALL PURPOSE FLOUR
Heat in the Dutch oven or sauce pot
3 TABLESPOONS FAT
Add the rabbit pieces and brown slowly, turning to brown evenly. Remove from heat. Gradually add 2 cups of the marinade. Cover and simmer 45 minutes to 1 hour, or until meat is tender.
Pour into a screw-top jar 1/2 cup of the reserved marinade.
1/4 CUP ALL PURPOSE FLOUR
Cover jar tightly and shake until mixture is well blended.
Arrange the rabbit pieces on a serving platter. Pour some of the gravy over the rabbit and serve with the remaining gravy. 6 servings.
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Last updated October 3, 2004