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Hasen pfeffer
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Meats |
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Ingredients:
| 1
| lbs | Rabbit, deboned | | 1
| x | Water | | 1
| x | Salt & pepper | | | 1 ea Bay leaf | | 1
| cup | Sour cream | | 1
| x | Vinegar | | | 1 ea Onion, sliced | | | 1 ea Cloves | | 1
| x | Butter |
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Procedures:
| 1 | The rabbit meat should be placed in a jar and covered with equal parts of vinegar and water. | | 2 | Add one large sliced onion, salt and pepper to taste, clove and bay leaf. | | 3 | Let the meat soak in this solution for 2 days, then remove the meat and brown in hot butter, turning it often. | | 4 | Gradually add some of the sauce in which the meat was pickled. | | 5 | Let simmer until meat is tender (about 30 minutes). | | 6 | Just before serving, stir 1 cup of thick sour cream into the sauce |
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