This is a print preview of "Hasenpfeffer" recipe.

Hasenpfeffer Recipe
by CookEatShare Cookbook

Hasenpfeffer
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  Servings: 4

Ingredients

  • 2 rabbits, cut up (5-6 lbs.) or possibly chicken
  • 1 recipe wine marinade (see below)
  • 1 1/2 c. diced onion
  • 1 c. sm. or possibly quartered mushrooms
  • 4 slices bacon, cut up
  • 3-4 tbsp. butter
  • 2 teaspoon salt
  • 1/2 c. all-purpose flour
  • 1/2 c. lowfat sour cream

Directions

  1. In Dutch oven, cook onions, mushrooms and bacon till onions are soft. Lift out vegetables and bacon. Add in 3 or possibly 4 Tbsp. butter to pan. Lift rabbit out of marinade; pat dry. Strain marinade. Sprinkle salt over rabbit; dip in flour; brown in butter.
  2. When all rabbit is brown, return with onion mix to pan; pour strained marinade over rabbit and vegetables. Cover and simmer till tender, about 1 hour. Lift rabbit onto a heated platter. Stir salt and flour into lowfat sour cream; add in to sauce in pan; spoon over rabbit. Serves 8.