Grandma's Hasenpfeffer recipe

[crafty_packrat]

This is the family hasenpfeffer recipe, from texasgrandma's mother -- she used to make it for Christmas dinner, along with ham and turkey.

Hasenpfeffer

one 2.5 to 3 pound rabbit, cut into serving pieces

1 to 1.5 cup water
1 to 1.5 cup vinegar
(you need enough to cover rabbit)
1/2 cup sugar
1 medium onion, sliced
2 tsp salt
1/4 tsp pepper
1 tsp pickling spices

1. Mix these ingredients together and pour over rabbit. Use a glass, ceramic or plastic container or put in a ziploc type bag and put in a container.


2. Refrigerate for two days.


3. Remove rabbit from marinade (save marinade). Dry rabbit and dip in flour. Brown in hot oil in skillet.


4. Add 1 cup of marinade to pan and cover. Lower heat and simmer for one hour or until tender.


5. Remove to warm platter.


6. Thicken liquid for gravy. (Use broken ginger snaps and sometimes add raisins.) Serve with noodles or mashed potatoes.

Makes 4 to 6 servings, depending on size of rabbit