| Subject: HASENPFEFFER |
Author:
Been There
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Date Posted: 13:27:39 04/16/06 Sun
Happy Easter all!!!!!!!!!!!
Some more Easter dinner ideas. Good Luck.
HASENPFEFFER (PEPPERY RABBIT STEW)
Printed from COOKS.COM
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
Place rabbit in deep bowl. Tie spices and bay leaves in cheesecloth and simmer; covered, with vinegar and onion for 5 minutes. Pour over rabbit; cover, and refrigerate 1-2 days, turning rabbit occasionally. Lift rabbit from marinade (do not dry) and dredge in 1/2 cup flour; brown in butter in heavy skillet.
Transfer to 3 quart kettle. Brown remaining flour in drippings; strain marinade, add and heat, stirring until thickened. Pour over rabbit, add onion and cheesecloth bag, also remaining ingredients cover and simmer 1-1 1/2 hours until rabbit is tender. Check liquid level occasionally, adding water if mixture thickens too much.
BAKED HASENPFEFFER IN SOUR CREAM
Printed from COOKS.COM
1 rabbit, cut in serving pieces
1 1/2 c. sour cream
3 tbsp. flour
3/4 tsp. salt
3/4 tsp. paprika
Dash of white pepper
6-8 tbsp. milk
Paprika
Wash and dry the rabbit pieces. Cook in salted water until tender. Drain and place in suitable baking dish. Mix sour cream, flour, salt, paprika and white pepper together. Add enough milk to make mixture pourable. Pour over rabbit. Bake at 350 degrees for 45-60 minutes or until tender.
BRAISED HASENPFEFFER WITH ROSEMARY SAUCE
Printed from COOKS.COM
1 frying rabbit (2 1/2 - 3 lb.), cut into 10 pieces
4 c. red wine
2 tbsp. juniper berries
1 tbsp. black pepper
2 garlic cloves, lightly crushed
2 bay leaves
1 oz. fresh whole rosemary
4 oz. raw bacon, diced
1 carrot, diced
2 celery stalks, diced
1 white onion, diced
Combine above ingredients in a sauce pan. Bring to boil. Reduce heat, simmer 10 minutes. Let cool. Place rabbit in shallow pan or bowl. Cover with marinade. Seal container with plastic wrap. Refrigerate overnight.
HASENPFEFFER SAUSAGE
Printed from COOKS.COM
1 rabbit
1/2 lb. pork
Bone rabbit and pork. Grind and mix, 1 teaspoon salt, 1 teaspoon red pepper, 1 teaspoon black pepper, 1/2 teaspoon sage, 1/4 teaspoon ginger. Make patties and fry. 8 servings.
HASENPFEFFER MEXICANA
Printed from COOKS.COM
3 tbsp. olive oil
1 tbsp. butter
1 (15 oz.) can tomato sauce
1 med. green pepper, chopped
1 med. onion, chopped
1 can green chilies, chopped (or) 2 jalapeno
1 tsp. sugar
1 tsp. chili powder
1 (2 1/2 to 3 lbs.) rabbit, cut up
1/2 tsp. cumin
Dash of salt
Dash of pepper
Chilies, chopped
In a 12 inch skillet, heat the olive oil and butter. In a large bowl, combine tomato sauce, green pepper, onion, chilies, sugar, chili powder, and cumin. Salt and pepper the rabbit. Brown the rabbit pieces over medium heat about 15 minutes, turning as necessary to brown evenly. Pour sauce mixture over rabbit pieces. Cover and simmer 60 to 70 minutes or until rabbit is tender. Makes 6 servings.
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