Hasenpfeffer (Peppered Hare)

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  • Marinade:
  • 2 cups burgundy wine
  • 1 cup pure apple cider
  • 1 large carrot chopped roughly
  • 1 T Clover Valley Farms Herb Infused Salt
  • 6 wholespice berries
  • 2 bay leaves crumbled
  • 1/2 cup cold water
  • 1 medium onion sliced
  • 1 celery heart chopped roughly
  • 6 whole peppercorns
  • 6 whole cloves
  • 1/2 t dried thyme
  • 1/2 t marjoram
  • 1 large rabbit cut into pieces
  • 1 cup sour cream
  • 2 T butter
  • 1/3 cup flour
  1. Mix all marinade ingredients together.
  2. Place rabbit in a dish or zip-lock bag, pour marinade over rabbit.
  3. Marinate in refrigerator for at least 24 hours and preferably up to 48 hours.
  4. Remove rabbit from marinade and pat dry with paper towels. Reserve marinade.
  5. Sprinkle rabbit with salt and pepper and lightly dredge in flour.
  6. Heat a heavy skillet over medium-high heat and melt butter in skillet; brown rabbit pieces on both sides.
  7. Add enough marinade to bring to ¾ inch depth in skillet. Bring to a boil.
  8. Reduce heat, cover skillet, and simmer for an hour or more (depending on the age of the rabbit) until meat is very tender, adding more marinade as necessary.
  9. Remove rabbit; whisk a little flour into the sauce and stir gently until sauce thickens.
  10. Remove from heat and stir in sour cream.
  11. Serve sauce over rabbit.
Recipe Notes

Serves 4
From 1001 Ways to Cook a Rabbit by Bob Whitman

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