Hasenpfeffer, Sweet and Sour Rabbit | A: A | AB: A | B: OK | O: A
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||
A: A | AB: HB | B: HB | O: N
| A: A | AB: A | B: N | O: A
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: HB | AB: N | B: N | O: HB
| A: HB | AB: HB | B: HB | O: N
| A: N | AB: N | B: N | O: N
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: HB | B: N | O: A
| A: U | AB: U | B: U | O: U
| |
Remove rabbit from marinade, dry on paper towels. Coat with flour and brown in oil. Strain marinade and add 1 cups. For pressure cooker: cover, set control at 15, cook for 15 to 20 minutes. Cool cooker for 5 minutes, then place under faucet. Open.
For Regular Pan: Cover tightly, brainse under slow heat, till tender 35 minutes or until tender.
Stir in sour cream and gingersnap crumbs, heat through.
Good with rice or boiled potatoes. It is worth trying as it is really delicious and very low fat.
Submitted by: B egroups Archive
Copyright 2000 by ER4YT Recipe Project