Hasen Pfeffer

Ingredients

• 1 dressed rabbit
• 2 cups vinegar
• 3 cups water
• 3/4 cup sugar
• 1 slice onion
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons pickling spice
• 1/4 cup fat
• 3 tablespoons flour

Steps

1. Cut rabbit into serving pieces.
2. Combine vinegar, water, sugar, onion, salt and pickling spices and pour over rabbit. Let stand in refrigerator for 36 to 48 hours.
3. Remove rabbit and wipe dry. Strain spices and place in cheesecloth bag. Reserve marinade for later.
4. Heat fat in heavy skillet. Dredge rabbit pieces in flour and fry until brown.
5. Gradually add enough of the marinade liquid to cover rabbit. Add spice bag.
6. Cover and simmer over low heat, on top of stove, or place in slow oven 250 to 300 degrees for about 2 hours or until rabbit is tender.
7. Remove rabbit and spice bag and thicken remaining liquid. Return rabbit to pan and keep warm until serving time.

Notes

Page headed ‘MEAT’ in handwriting.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.