Hasenpfeffer... Gesuntite.....
"Hmmm...I say thar Brair Rabbit.......I wonder why I gets hungry everytime I play's with ya?"
Well Sir....fer all a ya that don't speak German...Hasenpfeffer is a German Rabbit stew...and its very very tasty by the way...
...and Gesuntite means "God Bless Ya".....you make the connection....
Now Sir...if'n y'all like a very good rabbit stew...and some folks...specially hunters...still do...here's a couple a German Hasenpfeffer recipe's fer ya....
Now Sir...these recipe's ain't my own...but they be so damn close to the same ingredients, quantities and cookin process's as mine that maybe they was a takin frum me t'begin with.....anyways...I'm gonna put them inta the post just so's I don't have to re-type everything twice...I'm lazy that way. This first one is frum epicurean.com and the second one is frum an anonymous chef.....I think you'll enjoy both of the them....
GERMAN HASENPFEFFER:
Ingredients:
4 lb Rabbit
1 1/2 cups Dry red wine
3/4 cup Cider vinegar
2 ts Salt; optional
1 ts Freshly ground black pepper
1 Bay leaf
1/2 cup Onions; chopped
1 tbs Mixed pickling spice
1/2 cup Flour
4 tbs Butter
1 cup Onions; thinly sliced
2 tbs Sugar
1/2 cup Sour cream
1/2 lb of mushrooms...cleaned and halved
Directions:
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, halved mushrooms 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 (Cast Iron if'n ya got one) or deep heavy skillet; brown the rabbit and sliced onions in it.
Pour off fat and add sugar and 1-1/2 to 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.
Hasenpfeffer - German Rabbit Stew (Simplified)
2 1/2 pounds rabbit (up to 3 lb) -- cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/2 teaspoon pepper
2 bay leaves
Place cut-up rabbit in flat refrigerator container.
In bowl, combine remaining ingredients; Pour over rabbit.
Marinate one to two nights in the refrigerator.
Place marinated rabbit in Crock-Pot. Add 1 1/2 cups marinade. cover and cook on Low for 8 to 10 hours.
Remove meat to warm platter. Thicken gravy, if desired. Serves 4
Well Sir...there y'all go...so if'n ya likes rabbit....enjoy yur meal naybor......Cookie....
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