Does anyone have a recipe for hosenfeffer? (Rabbits)greenspun.com : LUSENET : Countryside : One Thread |
We bought a pen of meat rabbits at our county fair livestock auction and they are being delivered tomorrow! My husband has told me he likes hossenfeffer (sp?). Does anyone have a good recipe? Thanks. - Kathy
-- Kathy (jubilant@ncweb.com), August 22, 2000
It's hasenpfeffer (in case you want to do a web search) -- literal meaning is "hare pepper". I think the "pepper" part might mean spicy rather than actual pepper. I got this recipe off the web -- it's too late in the evening to call my sister and see if she has grandma's recipe! Hasenpfeffer 4 servings 1 Rabbit, cut into pieces 2 tbsps. olive oil 1 Bay leaf, crumbled 1 Garlic clove, chopped 1 Spice clove 2 tbsps. Bacon, diced 2 Small carrots, chopped 2 cups mushrooms 1/2 c Vinegar 1 1/2 c Water 1 c Sour cream Heat vegetable oil in sauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream stirring to blend. Serve hot with dumplings or large noodles. (I think apple cider vinegar would be good!) The recipe came from
http://www.lurestruly.com/ltod/gamerecipe_files.htm They have other "game" recipes too. And here is another site that has game recipes, including one for hasenpfeffer:
Hope one of them sounds good to you!
-- Joy Froelich (dragnfly@chorus.net), August 22, 2000.
Oh, rats, did something wrong again! I hope this fixes it -- no more HTML for me!The second, missing URL was: http://www.abs.sdstate.edu/flcs/foodsafety/menulist/doc/wildsid1.htm
-- Joy Froelich (dragnfly@chorus.net), August 22, 2000.
Joy,Keep trying, dont give up already.
The recipe came from http://www.lurestruly.com/ltod/gamerecipe_files.htm
Would look like:
The recipe came from a website with my favorite wild game receipes. They have other "game" recipes too.
And here is another site that has game receipes, including one for hasenpfeffer: Hope one of them sounds good to you!
-- William in WI (thetoebes@webtv.net), August 22, 2000.
I don't know about that specific recipe, but I can tell you how mom cooks rabbit. She cuts it up, coats it and frys it like chicken. When it is almost done, she puts it in a pan, covers it with barbecue sauce and puts it in the oven till it's done. I don''t know how long that takes but I'll ask if someone wants to know specifics. We love it.
-- Mona (jascamp@ipa.net), August 24, 2000.
Hi,one of the few chances I get to read or speak my native tongue, is when I'm cooking something out of my german cookbooks. So I was Happy to look this up. I'm going to have to make the amounts approximately, because the measurements are metric. I've been doing it for a long time, so I'm pretty good at estimating.You'll need
2 pounds cut-up rabbit meat.(I usually cut the back into abiut 2" chunks) about a quart of red wine 1 small onion , diced 1 bayleaf 2 cloves 4 juniper berries some thyme about 2 slices of bacon, cut up 1 1/2 tablespoons of sugar salt, pepper, paparika enough flour to thicken sauce
Marinade the meat with the wine and herbs for 1 to 2 days. Fry the bacon, and add the meat after pouring of the marinade (keep the marinade) stir often, till the meat is nice and brown. Sprinkle with sugar . Let the sugar turn to caramel, don't burn it though. Add the spices, pour marinade through a colander, and add to the meat. cover and let simmer, till the meat is tender.Thicken the sauce. You are ready to serve.
-- karin morey (wind_crest@hotmail.com), August 25, 2000.
Sorry, the 1 1/2 tablespoons are just for the sugar. The salt ,pepper and paparika are to taste.Seems like the text gets pushed together, after sending it. Karin
-- karin morey (wind_crest@hotmail.com), August 25, 2000.