Hasenpfeffer Recipes
1. Hasenpfeffer
1 rabbit, Vinegar and water, 1 sliced onion, Butter, 3 cloves, 1 bay leaf, 1 c. thick sour cream, Salt and pepper
2. Hasenpfeffer
2 rabbits, cut up (5-6 lbs.) or chicken, 1 recipe wine marinade (see below), 1 1/2 c. diced onion, 1 c. sm. or quartered mushrooms, 4 slices bacon, cut up, 3-4 tbsp. butter, 2 tsp. salt, 1/2 c. all-purpose flour, 1/2 c. sour cream, 2 c. wine, 1 c. water, 1/2 c. vinegar, 1 tbsp. lemon juice, 12 peppercorns, 4 cloves garlic, 1/2 tsp. each thyme, rosemary, marjoram leaves and 1 c. celery leaves
3. Hasenpfeffer
2 wild rabbits (dressed), 1 qt. vinegar, 2 tbsp. salt, 1 tbsp. pickling spices, 1 tbsp. peppercorns, 2 onions (sliced), 2 tbsp. bacon grease, 2 tbsp. flour, 1 c. water, 1 tsp. cinnamon, 1/2 tsp. allspice
4. Hasenpfeffer
3/4 c. vinegar, 3/4 c. red wine, 3/4 c. water, 3 med. onions, thin sliced, 4 juniper berries (optional), 4 whole cloves, 2 bay leaves, crumbled, 2 tsp. & 2 tsp. salt, 1/2 tsp. ground tarragon, 3/4 tsp. black pepper, 1 rabbit, cut up, 3/4 c. & 3 tbsp. flour, 1/2 c. butter, 1/2 c. hot water, 5 tsp. sugar
5. Hasenpfeffer
1 rabbit, dressed, 1 qt. vinegar, 2 lg. onions, sliced, 1 tbsp. salt, 1 tbsp. pepper, 1 tbsp. mustard seed, 4 whole cloves, 2 bay leaves, 1/4 c. flour, 1/2 c. fat, 1 c. hot water, 1 tbsp. sugar
6. Hasenpfeffer
1 dressed rabbit, 2 c. water, 2 c. vinegar, 1 onion, sliced, 2 tsp. salt, 1/2 tsp. pepper, 1 tsp. cloves, 1 tbsp. bay leaves
7. Hasenpfeffer (peppery Rabbit Stew)
1 (3 lb.) rabbit, cleaned, dressed & disjointed, 1/4 tsp. peppercorns, 1/4 tsp. mustard seeds, 3 bay leaves, 4 cloves, 1 lg. onion, sliced thin, 1 c. water, 1/2 c. plus 2 tbsp. unsifted flour, 1/4 c. butter, 1 tsp. salt, 1/2 c. dry red wine or water, 1 tsp. sugar
