Hasenpfeffer

Total Time Prep: 5 min. + marinating Cook: 35 min.
Yield 6 servings
Test Kitchen Approved
My husband is an avid hunter. Almost 55 years ago, his aunt gave us this hasenpfeffer recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. —Mary Calendine, Hiddenite, North Carolina

Ingredients

  • 1 large onion, sliced
  • 3 cups white vinegar
  • 3 cups water
  • 1 tablespoon pickling spice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 8 whole cloves
  • 1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
  • 1/4 cup all-purpose flour
  • 2 to 3 tablespoons butter
  • 1 cup sour cream

Directions

  1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
  2. Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
  3. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.
My husband is an avid hunter. Almost 55 years ago, his aunt gave us this hasenpfeffer recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. —Mary Calendine, Hiddenite, North Carolina
Recipe Creator

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