Hasenpfeffer
| Yield: | 4 Servings |
| Categories: | Meats, Ethnic, Alcohol |
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 4 | lb | Rabbit |
| 1 1/2 | c | Dry red wine |
| 3/4 | c | Cider vinegar |
| 2 | ts | Salt; optional |
| 1/2 | ts | Freshly ground black pepper |
| 1 | Bay leaf | |
| 1/2 | c | Onions; chopped |
| 1 | tb | Mixed pickling spice |
| 1/2 | c | Flour |
| 4 | tb | Butter |
| 1 | c | Onions; thinly sliced |
| 2 | tb | Sugar |
| 1/2 | c | Sour cream |
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