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Hasenfeffer (Sour Rabbit Stew)

By: NXNER  
"Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!"

Rating: This weblink has been rated 5 times with an average star rating of 3.0 Read Reviews (5)

Rate/Review | 113 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
1 Hr
Cook Time:
1 Hr 15 Min
Ready In:
10 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

Ingredients

  • 2 3/4 cups red wine vinegar
  • 3 cups water
  • 1 1/2 tablespoons white sugar
  • 8 whole cloves
  • 1 medium onion, thinly sliced
  • 5 stalks celery, chopped
  • 1 lemon, thinly sliced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon salt
  • 1 teaspoon pickling spice
  • 1 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 1 (2 1/2 pound) rabbit, cleaned and cut into pieces
  • 3 tablespoons vegetable oil

Directions

  1. In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
  2. Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
  3. Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
  4. Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
  5. In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
  6. Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 536 | Total Fat: 20.7g | Cholesterol: 122mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2006 by marianne 
Please review the printing of this recipe, it was my first Rabbit try and I followed the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by sg2050 
I have made this recipe on several occasions and its been good every time. As a tip if you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2005 by selhull 
[Do you remember, on TV - Laverne & Shirley? "Schlamiel, Schamazel, Hasenpeffer... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by cmprit 
I haven't tried this recipe, but I think there is a mistake in it. Hasenfeffer is usually... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by lovetocook 
This looks very good and I would like to try it, however I am new to cooking rabbit and I... MORE

 
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