How To make Hasenpfeffer 2
-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
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour. Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving. Source: The Complete Round the World Cookbook by Myra Waldo.
How To make Hasenpfeffer 2's Videos
Where's my hasenpfeffer!!
That's right, hasenpfeffer! Most of us that watched bugs bunny as kids remember hearing about it, but how many know how to make it? In this video I will show you how easy it is to make this recipe. It does take some time, but this sweet, herby, savory dish is worth every second of prep time. The only real difference between this recipe and the traditional european version it that we use huckleberry jam instead of currant jelly, and of course, the snowshoe hare. The snowshoe is known for having zero fat, and some have a slightly gamey flavor, so this recipe is perfect for older snowshoes that you may harvest. I hope you enjoy this video. It is a perfect change of pace from brats during Octoberfest! Don't forget to like and subscribe. Remember, if you want organic, go shoot it.
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Making Hasenpfeffer- Rabbit Stew (Carnivore)
What is hasenpfeffer? It's a delicious German stew made traditionally made with rabbit or hare. In this video we'll be making a carnivorish version of the recipe without the use of flour. Watch to find out more!
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Fatally Attracted to Julia Child's Stewed Rabbit
Julia Child's Rabbit Stew! Rabbit marinated in vinegar & herbs & stewed in red wine. Recipe from Mastering the art of french cooking volume 2. #juliachild #jamieandjulia #antichef #rabbitstew
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00:00 - Intro
01:07 - Butchering a Rabbit
04:09 - Marinating Rabbit
05:44 - Braising sauce
11:43 - Stewing the Rabbit
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