4 lb rabbit
1 1/2 cup dry red wine
3/4 cup cider vinegar
2 tsp salt, optional
1/2 tsp freshly ground black pepper
1 bay leaf
1/2 cup onions, chopped
1 tbsp mixed pickling spice
1/2 cup flour
4 tbsp butter
1 cup onions, thinly sliced
2 tbsp sugar
1/2 cup sour cream
A Recipe for
Hasenpfeffer No2
He who eats alone chokes alone. |
| Proverb |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
This Recipe for Hasenpfeffer No2 is one of thousands in the Recipes-to-go Meat Cookbook.
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
If you enjoy this Hasenpfeffer No2 Recipe - you should enjoy the recipe collections you can find on the websites below:
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
This is a recipe for Hasenpfeffer No2 from the recipe cookbook of Recipes-to-go (Meat)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in
salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt,
pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit
and let marinate in the refirgerator for 3 days. Turn the pieces
occasinally. Drain the rabbit; strain and reserve the marinade. Dry
the rabbit with paper towels and roll in flour.
Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit
and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups
marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is
tender. Turn the pieces occasionally and add more marinade if needed.
Taste for seasoning. Mix the sour cream into the gravy just before
serving.
Source: The Complete Round the World Cookbook by Myra Waldo.
Serves: 4
Hasenpfeffer No2 Recipe brought to you by Recipes To-Go