German Hasenpfeffer (Marinated Rabbit Stew)
- 1 rabbit (2 1/2 to 3 lbs.)
- 3 cups red wine vinegar
- 3 cups water
- 1/2 cup sugar
- 1 md. onion, sliced
- 2 carrots
- 1 tbsp. salt
- 1 tsp. pickling spices
- 1/4 tsp. pepper
- 1/3 cup all purpose flour
- 1 tsp. salt
- 1/2 tsp. monosodium glutamate (optional)
- 1/4 tsp. pepper
- A Dutch oven or a large, heavy sauce pot having a tight-fitting cover will be needed.
- Clean and cut into serving-size pieces 1 RABBIT, 2 1/2 TO 3 LBS., READY TO COOK WEIGHT If frozen, thaw according to directions on package.)
- Put rabbit pieces into a deep bowl and cover with a mixture of 3 CUPS RED WINE VINEGAR 3 CUPS WATER 1/2 CUP SUGAR 1 MEDIUM SIZE ONION, SLICED 2 CARROTS, WASHED, PARED AND CUT INTO PIECES 1 TABLESPOON SALT 1 TEASPOON PICKLING SPICES 1/4 TEASPOON PEPPER Cover and put into refrigerator 2 to 3 days to marinate.
- Turn rabbit pieces often.
- Drain rabbit pieces, reserving marinade.
- Dry on absorbent paper.
- Strain the marinade.
- Coat rabbit pieces evenly by shaking two or three at a time in a plastic bag containing a mixture of 1/3 CUP ALL PURPOSE FLOUR 1 TEASPOON SALT 1/2 TEASPOON MONOSODIUM GLUTAMATE (Optional) 1/4 TEASPOON PEPPER Heat in the Dutch oven or sauce pot 3 TABLESPOONS FAT Add the rabbit pieces and brown slowly, turning to brown evenly.
- Remove from heat.
- Gradually add 2 cups of the marinade.
- Cover and simmer 45 minutes to 1 hour, or until meat is tender.
- Pour into a screw-top jar 1/2 cup of the reserved marinade.
- Sprinkle onto the liquid 1/4 CUP ALL PURPOSE FLOUR Cover jar tightly and shake until mixture is well blended.
- Slowly pour 1/2 of the mixture into cooking liquid, stirring constantly.
- Bring to boiling.
- Gradually add only what is needed of remaining mixture for consistency desired.
- Bring to boiling after each addition.
- After final addition, cook 3 to 5 minutes.
- Arrange the rabbit pieces on a serving platter.
- Pour some of the gravy over the rabbit and serve with the remaining gravy.
- 6 servings.
- The German Cookbook Culinary Arts Institute
rabbit, red wine vinegar, water, sugar, onion, carrots, salt, pickling spices, pepper, flour, salt, monosodium glutamate, pepper
Taken from www.foodgeeks.com/recipes/20909 (may not work)