Ingredients for Sweet And Sour Hasenpfeffer
- 1.5 lbs rabbit, cut into 2-inch pieces
- 1 cup white vinegar
- 1 tbsp salt
- Pickling Spices
- Peppercorn
- Onions
- 2 tbsp butter
- 1/4 cup all-purpose flour
- Enough boiling water to cover rabbit by 1 inch
- 1/2 tsp ground cinnamon
- Allspice
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How to Make Sweet And Sour Hasenpfeffer
- Cut 1.5 lbs rabbit into 2-inch serving portions.
- In a large bowl, combine rabbit pieces with 1 cup white vinegar, 1 tbsp salt, 1 tsp black peppercorns, 1 tsp allspice berries, 1 tsp dried thyme, and 1 medium yellow onion, thinly sliced.
- Cover and refrigerate for 24 hours (or up to 48).
- Drain the rabbit, reserving the marinade. Rinse the rabbit pieces.
- Place the rabbit in a slow cooker. Pour in enough boiling water to cover the rabbit by about 1 inch.
- Cook on low for 6-8 hours, or until the rabbit is very tender.
- While the rabbit simmers, prepare the sauce: Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 1 cup of the reserved marinade and 1 cup chicken broth, stirring constantly until the sauce thickens.
- Stir in 1/2 cup brown sugar, 1 tbsp lemon juice, 1/2 tsp ground cinnamon, and 1/2 of the remaining thinly sliced onion. Season with salt and pepper to taste.
- Add the cooked rabbit to the sauce and simmer for another 30 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
292 g
Sugar
27g
Fat
34g
Carbs
18g
