HASENPFEFFER: Marinated Rabbit Stew

Traditional German recipe for preparing hare.

A Dutch oven or a large, heavy sauce pot having a tight-fitting cover will be needed.

Clean and cut into serving-size pieces
1 RABBIT, 2 1/2 TO 3 LBS., READY TO COOK WEIGHT

If frozen, thaw according to directions on package.) Put rabbit pieces into a deep bowl and cover with a mixture of

3 CUPS RED WINE VINEGAR
3 CUPS WATER
1/2 CUP SUGAR
1 MEDIUM SIZE ONION, SLICED
2 CARROTS, WASHED, PARED AND CUT INTO PIECES
1 TABLESPOON SALT
1 TEASPOON PICKLING SPICES
1/4 TEASPOON PEPPER

Cover and put into refrigerator 2 to 3 days to marinate.
Turn rabbit pieces often.

Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Coat rabbit pieces evenly by shaking two or three at a time in a plastic bag containing a mixture of

1/3 CUP ALL PURPOSE FLOUR
1 TEASPOON SALT
1/2 TEASPOON MONOSODIUM GLUTAMATE (Optional)
1/4 TEASPOON PEPPER

Heat in the Dutch oven or sauce pot

3 TABLESPOONS FAT

Add the rabbit pieces and brown slowly, turning to brown evenly. Remove from heat. Gradually add 2 cups of the marinade. Cover and simmer 45 minutes to 1 hour, or until meat is tender.

Pour into a screw-top jar 1/2 cup of the reserved marinade.
Sprinkle onto the liquid

1/4 CUP ALL PURPOSE FLOUR

Cover jar tightly and shake until mixture is well blended.
Slowly pour one half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired.
Bring to boiling after each addition. After final addition, cook 3 to 5 minutes.

Arrange the rabbit pieces on a serving platter. Pour some of the gravy over the rabbit and serve with the remaining gravy. 6 servings.

The German Cookbook Culinary Arts Institute

Olga