Hasenpfeffer (Rabbit Pepper)

Ingredients

• 1 lb. of rabbit meat or lean pork
• 1 small onion
• 1/2 lb. of bacon or butter
• 3 tbsps. of flour
• 2 pts. of water
• 1 tbsp. of sugar
• 1/2 cup of red wine (or not)
• 4 pepper-corns
• 2 cloves
• 1 bay-leaf
• Some vinegar

Method

1. 1

   Clean and cut the rabbit parts into medium pieces and soak in vinegar for 1 day.

2. 2

   Fry the bacon or heat butter, then fry the onion and pork.

3. 3

   Stir flour into drippings, add water and spices, and cook the meat until tender in the gravy.

4. 4

   Serve on a hot platter with strained gravy.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 58. The excerpt below is the record exactly as published.

HASBNPFEFFER (RABBIT PEPPER). Quantity for 2 — 4 Persons. The head, neck, breast, lungs. Salt forelegs, heart, liver, 1 lb. 4 pepper-corns of rabbit meat or lean pork 2 cloves Some vinegar 1 bay-leaf 1 small onion 2 pts. of water % lb. of bacon or butter 1 tbsp. of sugar 3 tbsps. of flour . % cup of red wine (or not) Pr

Cook this with the app: pantry check, scaling, and the assistant.