HASENFEFFER (SOUR RABBIT STEW)
Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!
Provided by NXNER
Categories Soups, Stews and Chili Recipes Stews
Time 10h15m
Yield 5
Number Of Ingredients 15
Steps:
- In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
- Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
- Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
- In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
- Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 39.6 g, Cholesterol 122.1 mg, Fat 20.7 g, Fiber 3.6 g, Protein 46.7 g, SaturatedFat 4.9 g, Sodium 1486.9 mg, Sugar 5.4 g
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Ramesh Bhattrai (Ramu)
[email protected]This recipe was easy to follow and the results were delicious. The rabbit meat was tender and flavorful, and the sauce was rich and complex. I served it over rice and it was a perfect meal.
Zzisan Ansari
[email protected]I've made this recipe several times and it's always a hit. The rabbit meat is always tender and flavorful, and the sauce is always perfect. I like to serve it with egg noodles or mashed potatoes.
banele magagula
[email protected]This was a great recipe! The rabbit meat was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
Abrar Al Balushi
[email protected]I love this recipe! The rabbit meat is so tender and the sauce is so flavorful. I always serve it with mashed potatoes and roasted vegetables.
dga
[email protected]This recipe was a bit time-consuming, but it was worth it. The rabbit meat was so tender and the sauce was amazing. I served it with spaetzle and it was a perfect meal.
Ram laxmi brothers
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The rabbit meat was tender and flavorful, and the sauce was rich and complex. I will definitely be making this again.
Nucp One
[email protected]This recipe was easy to follow and the results were delicious. The rabbit meat was tender and flavorful, and the sauce was rich and complex. I served it over rice and it was a perfect meal.
Vanessa Van wyk
[email protected]I've made this recipe several times and it's always a hit. The rabbit meat is always tender and flavorful, and the sauce is always perfect. I like to serve it with egg noodles or mashed potatoes.
GLENDA Jabulile
[email protected]This was a great recipe! The rabbit meat was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
eman hossain
[email protected]I love this recipe! The rabbit meat is so tender and the sauce is so flavorful. I always serve it with mashed potatoes and roasted vegetables.
Azan Randawa
[email protected]This recipe was a bit time-consuming, but it was worth it. The rabbit meat was so tender and the sauce was amazing. I served it with spaetzle and it was a perfect meal.
Ademide Awosanya
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The rabbit meat was tender and flavorful, and the sauce was rich and complex. I served it over rice and it was a hit with my guests.
Fatima Njie
[email protected]This was my first time cooking rabbit and I was pleasantly surprised. The meat was delicious and the sauce was very flavorful. I will definitely be making this again.
Itz Scarlett
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The rabbit meat is so tender and juicy, and the sauce is perfectly balanced. I like to serve it with mashed potatoes and roasted vegetables.
Kennedy gitau
[email protected]This hasenfeffer recipe is a keeper! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over egg noodles and it was a hit with my family.