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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"

Rate/Review | Read Reviews (5)

257 Saves

Prep Time:
5 Min

Cook Time:
35 Min

Ready In:
40 Min

Servings (Help)

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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

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.