Hasen Pfeffer

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Lay the rabbit meat in a jar and cover with vinegar and water, equal parts; one sliced onion, salt, pepper, cloves and bay leaves. Allow this to soak two days. Remove the meat and brown it thoroughly in hot butter, turning it often, and gradually add the sauce in which it was pickled, as much as is required. Before serving, stir one cupful thick, sour cream into the sauce. Beef may be prepared the same way.