Name: Sour Braised Rabbit (Haasepeffer)
Yield: 4 to 6 servings
Cuisine: German
Ingredients: 1 cup (250 ml) clabbered raw milk or plain whole-milk yogurt; 4 small carrots, quartered lengthwise; 6 dried morels, each about 2 inches (5 cm) long; 2 medium onions, sliced; 1 cup (185 g) diced streaky slab bacon; 2 cloves garlic, crushed; 4 small fresh bay leaves; 1 rabbit (3 to 3½ pounds/1.5 to 2 kg); 1½ cups (375 ml) dry red wine; minced fresh marjoram; salt and freshly grated pepper to taste; 2 tablespoons (30 ml) Raspberry Vinegar

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

The basic outline for this recipe appeared in the January 9, 1894, issue of the Berks County Hamburger Schnellpost. The most popular local wines used at that time were produced at the wineries of William H. Kalbach near Hamburg and at the Reininger Wine Cellars near Reading. For this recipe I suggest a chambourcin as a modern substitute or even one of the robust pinot noirs from York County.