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  Hasen Pfeffer
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 262
Ingredients:
1 lb Rabbit, deboned
1 each Vinegar
1 each Water
1 each Onion, large, sliced
1 each Salt & pepper
1 each Cloves, whole
1 each Bay leaf
1 each Butter
1 cup Sour cream
Instructions:
The rabbit meat should be placed in a jar and covered with equal
parts of vinegar and water. Add one large sliced onion, salt and
pepper to taste, clove and bay leaf. Let the meat soak in this
solution for 2 days, then remove the meat and brown in hot butter,
turning it often. Gradually add some of the sauce in which the meat
was pickled. Let simmer until meat is tender (about 30 minutes). Just
before serving, stir 1 cup of thick sour cream into the sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
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