Hasenfeffer (Sour Rabbit Stew)

Name: Hasenfeffer (Sour Rabbit Stew)
Prep time: 10 h 15 min
Cook time: 10 h 15 min
Total time: 10 h 15 min
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoon pickling spice; 5 stalks celery, chopped; 237 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 1 teaspoon ground black pepper; 1 lemon, thinly sliced; 1 medium onion, thinly sliced; 1 kilograms rabbit, cleaned and cut into pieces; 651 milliliters red wine vinegar; 1 Tbsp salt; 3 Tbsps vegetable oil; 710 milliliters water; 2 Tbsps white sugar

Hasenfeffer (Sour Rabbit Stew) might be just the main course you are searching for. This recipe serves 5. Watching your figure? This dairy free recipe has 487 calories, 53g of protein, and 14g of fat per serving. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 10 hours and 15 minutes. It will be a hit at your Autumn event. If you have celery, wine vinegar, lemon, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool.

Ingredients you will need

Whole Clove

Black Pepper

Granulated Sugar

Cinnamon

Celery

Lemon

Onion

Water

Salt

Equipment you will use

Pot

Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.

Ingredients you will need

Rabbit Meat

Preheat the oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Spread flour out onto a parchment or aluminum foil lined baking sheet.

Ingredients you will need

Spread

All Purpose Flour

Equipment you will use

Aluminum Foil

Baking Sheet

Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.

Ingredients you will need

Marinade

Whole Rabbit

Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour.

Ingredients you will need

Whole Chicken

All Purpose Flour

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Place into the hot oil, and cook until browned on both sides.

Ingredients you will need

Cooking Oil

Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps.

Ingredients you will need

Marinade

All Purpose Flour

Shake

Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.

Ingredients you will need

Marinade

Whole Rabbit

Equipment you will use

Frying Pan

Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

Ingredients you will need

Rabbit Meat

Meat

Equipment you will use

Frying Pan