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Hasen pfefer
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| Artist: |
_ |
| Categories: |
Family, Meats |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Rabbit meat | | | Vinegar and water | | 1
| large | Onion, sliced | | 3
| | Cloves | | 2
| | Bay Leaves | | | Salt and Pepper | | 2
| tbsp | Butter | | 1
| cup | Sour Cream |
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Procedures:
| 1 | Place rabbit meat in a bowl or jar and cover with equal parts vinegar and water. | | 2 | Add one large sliced onion, salt and pepper, cloves and bay leaf. | | 3 | Let the meat soak in this solution for 2 days. | | 4 | Then remove the meat and brown in hot butter, turning it often. | | 5 | Gradually add some of the sauce in which the meat was pickled. | | 6 | Let simmer until the meat is tender (about 30 minutes). | | 7 | Just before serving stir 1 cup of thick sour cream into the sauce |
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