Hasenpfeffer

Name: Hasenpfeffer
Yield: Serves 4
Cuisine: Germany
Ingredients: ¾ cup water; 12 mushroom caps; 3 tablespoons all-purpose flour; ¾ cup white wine; 1 tablespoon fresh thyme or 1 teaspoon dried thyme; 1 tablespoon fresh thyme or ½ tablespoon dried thyme; 1 rabbit, skinned and cut into serving pieces, blood and liver reserved; 1 teaspoon whole peppercorns; 1 onion, sliced; 1 carrot, sliced; 1 teaspoon salt; ¼ cup white wine; 2 bay leaves; ½ cup minced fresh parsley; Pinch of freshly ground pepper; 8 small white onions; 1 cup sour cream; 2 tablespoons bacon fat

Old-Style German Rabbit

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

This classic rabbit dish from the old country needs half a week to marinate, but it's worth the trouble.

Ingredients

1 rabbit, skinned and cut into serving pieces, blood and liver reserved

Europe
Germany

Method

In a large glass or crockery bowl (no metal), combine ¾ cup of the white wine, the water, onion, carrot, half the bay leaves, half the thyme, the peppercorns, and the blood and liver of the rabbit. Add the rabbit and marinate for 3 to 5 days in a cool spot. When ready to cook, presoak an unglazed clay