Add a photo

Hasenpfeffer

By: Mary Calendine  
"My husband is an avid hunter. Almost 55 years ago, his aunt gave us this recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. --Mary Calendine, Hiddenite, North Carolina"

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 129 people have saved this

Prep Time:
5 Min
Cook Time:
35 Min
Ready In:
40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 1 large onion, sliced
  • 3 cups white vinegar
  • 3 cups water
  • 1 tablespoon pickling spice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 8 whole cloves
  • 1 (2 1/2 pound) rabbit, skinned, cut into serving-size pieces
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine
  • 1 cup sour cream

Directions

  1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2008 by pops 
quite similar to my mother's recipe. being as how i no longer hunt, i have substituted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by Juanita H. 
Taste just like my mother used to make. My husband had never tried it before and he was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by Crystal Olson 
This was a great recipe. It was a bit on the vinegar side, even after cooking and all, which... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?