Nov 11, 2010
This is actually a recipe for hassenpheffer and should NOT be confused as being a 'traditional type' of savory 'stew'. It is traditionally a tangy (kind of soury) tase, so you should be aware of this when making it, otherwise you will be giving it an unfair review. It is also a recipe that requires an aquired tase, and/or affinity for a dish such as this. That being said, the first time I had a dish like this I didn't care for it at all. Then I went to Germany in the military and had it made the authentic german way. I really enjoyed it (and found the person who made the first dish I tried had done so incorrectly), and then began ordering it every chance I got while over there. I made it once for myself back here in the states, and again it was pretty bad. My problem I found was that since I didn't have the red wine vinegar I thought it would be 'okay' to just use regular white vinegar. Well, it wasn't 'okay'. You REALLY DO need to use the red wine vinegar & this recipe should turn out perfectly for you as I had found. Another suggestion is that if you do not want or care for as strong of a tangy/sourish taste in your own dish, then cut back on the time you allow the rabbit to marinade to a day, or even as much as 12 hours. It will not be authentic that way, however you may find it more to the liking of 'american taste buds' if it has a little less zing to it. I hope this review has helped to clear up some misconceptions regarding a recipe such as this. ;-)
—WiskThis
