Hasen Pfefer
Submitted by bookseller
Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 daysHasenpfeffer is Pennsylvania Dutch cooking at its most patient and its most rewarding.
The rabbit marinates for two full days in equal parts vinegar and water with sliced onion, whole cloves, bay leaves, salt, and pepper. That long brine draws out any gaminess and infuses the meat with a sharp, aromatic depth that no quick marinade could achieve. Then the rabbit gets browned in butter, braised slowly in the reserved pickling liquid until genuinely tender, and finished with a cup of thick sour cream stirred in right before serving.
The sour cream transforms the braising liquid into a rich, slightly tangy sauce that clings to the meat. It’s the kind of dish that needs two days of planning but about 30 minutes of actual work, and it tastes like it took considerably longer than either.
Ingredients
Directions
Place rabbit meat in a bowl or jar and cover with equal parts vinegar and water.
Add one large sliced onion, salt and pepper, cloves 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 the meat is tender, about 30 minutes.
Just before serving stir 1 cup of thick sour cream into the sauce.
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