Hasenpfeffer, Sweet and Sour Rabbit A: A AB: A B: OK O: A

  • 1 Rabbit
    		• A: A AB: HB B: HB O: N
  • 1 1/3 cups Vinegar (White)
    		• A: A AB: A B: N O: A
  • 1 1/3 cups Water
    		• A: HB AB: HB B: HB O: HB
  • 3 Bay Leaf
    		• A: N AB: N B: N O: N
  • 1 tsp Salt
    		• A: N AB: N B: N O: N
  • Some Pepper (any neutral) (opt)
    		• A: N AB: N B: N O: N
  • 1 Onion (any non-green) sliced
    		• A: HB AB: N B: N O: HB
  • Some Rice Flour (opt)
    		• A: HB AB: HB B: HB O: N
  • (Or some Spelt Flour/Products (opt)
    		• A: N AB: N B: N O: N
  • 3 Tbps Olive Oil
    		• A: HB AB: HB B: HB O: HB
  • 1 cup Sour Cream (low)
    		• A: N AB: HB B: N O: A
  • 5 gingersnaps (opt)
    		• A: UAB: UB: UO: U
    Cut rabbit into individual servings. Place into bowl, or plastic bag. Mix vinegar, water, bay leaves, salt, pepper and onion. Cover and marrinate at least 12 hours, no longer than 24 hours, turning occasionally.

    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