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| Home -> [Meats] -> [German-style hasenpfeffer Recipe] |
German-style hasenpfeffer
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Meats |
Rating: |
0 |
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Ingredients:
| 1
| | Rabbit, cut into pieces | | 2
| tbsp | Vegetable oil | | 1
| | Bay leaf, crumbled | | 1
| | Garlic clove, chopped | | 1
| | Spice clove | | 2
| tbsp | Bacon, diced | | 2
| | Small carrots, chopped | | | Mushrooms, optional | | 1/2
| cup | Vinegar | | 1 1/2
| cup | Water | | 1
| cup | Sour cream or evap. milk |
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Procedures:
| 1 | Heat vegetable oil in cauce pan. | | 2 | When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. | | 3 | Add rabbit and simmer until browned. | | 4 | Pour solution of ?cup vinegar, mixed with 1 to 1-?cups water over meat. | | 5 | Cover pan and simmer until tender. | | 6 | Before removing pan from heat, add cream or evaporated milk. | | 7 | Serve hot with dumplings or large noodles. |
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