HASENPFEFFER

 Ingredients

  • 2.5 to 3 lbs. Rabbit
  • 1 ½ C. cold water
  • 1 ½ C. cider vinegar
  • 1 tsp. whole cloves
  • 3 bay leaves
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. sugar
  • 1/8 tsp. allspice
  • 1 medium onion, sliced
  • ½ C. flour
  • ½ C. butter or oil
  • 1 T. flour
  • 3 T. water
  • 4 gingersnaps (optional)

Serves 4 to 6.

 Directions

In a large bowl, combine water, vinegar, spices, seasonings and onion.  Marinate in the refrigerator for at least 12 hours or up to 36 hours.  Remove rabbit and drain well.  Strain and reserve marinade. Coat rabbit pieces in flour.  In a heavy skillet brown rabbit in ¼ inch hot butter or oil for 7 to 8 minutes. Remove excess butter.  Add reserved marinade.  Cover and simmer 1 hour or until tender. Remove rabbit to hot platter.

To thicken liquid, mix flour and water and stir into hot broth. Sauce may also be thickened by adding ½ cup broth to finely crumbled gingersnaps.  This gives a nice taste to the Hasenpheffer.