Title: Hasen Pfeffer
Categories: Penn Game
Yield: 1 Servings
| 1 | lb | Rabbit, Deboned |
| | | Vinegar |
| | | Water |
| 1 | | Onion, Sliced |
| | | Salt & Pepper |
| 1 | | Cloves |
| 1 | | Bay Leaf |
| | | Butter |
| 1 | c | Sour Cream |
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.