1 lb rabbit, deboned
1 vinegar
1 water
1 each onion, large, sliced
1 salt & pepper
1 each cloves, whole
1 each bay leaf
1 butter
1 cup sour cream
A Recipe for
Hasen Pfeffer
Worries go down better with soup. |
| Jewish Proverb |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
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| Christopher Morley |
This Recipe for Hasen Pfeffer is one of thousands in the Recipes-to-go Meat Cookbook.
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| Robert Fuoss |
If you enjoy this Hasen Pfeffer Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Jim Fiebig |
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This is a recipe for Hasen Pfeffer from the recipe cookbook of Recipes-to-go (Meat)
He who lives by the sword eats with bloody hands. |
| Anonymous |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
The rabbit meat should be placed in a jar and covered with equal
parts of vinegar and water. Add one large sliced onion, salt and
pepper to taste, clove and bay leaf. Let the meat soak in this
solution for 2 days, then remove the meat and brown in hot butter,
turning it often. Gradually add some of the sauce in which the meat
was pickled. Let simmer until meat is tender (about 30 minutes). Just
before serving, stir 1 cup of thick sour cream into the sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Serves: 1
Hasen Pfeffer Recipe brought to you by Recipes To-Go