Recipe: Hasenpfeffer (German Rabbit Stew)

Rabbit pieces must be put into a marinade and marinated 2 days before making the stew.

HASENPFEFFER (GERMAN RABBIT STEW)

5-6 pounds rabbit, cut up (or substitute chicken)
1-1/2 cups diced onions
1 cup white mushrooms, quartered
4 slices bacon, cut up
3 tablespoons butter
2 teaspoons salt
1/2 cup flour
1/2 cup sour cream

MARINADE:
2 cups red wine
1 cup water
1/2 cup white vinegar
1 tablespoon lemon juice
12 peppercorns
4 cloves garlic
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon marjoram leaves
1 cup celery leaves

Mix marinade ingredients together. Add rabbit pieces and store in refrigerator for 2 days. After rabbit has marinated, in a large pot or Dutch oven, cook onions, mushrooms and bacon until onions are soft.

Remove vegetables and bacon. Add butter to the pot. Remove rabbit from marinade and pat dry. Strain the marinade and save.

Sprinkle salt over the rabbit pieces, dip in flour and brown in the butter. When all of the rabbit pieces are browned, return the vegetables and bacon to the pot, pour strained marinade over rabbit and vegetables. Cover and simmer until tender, approximately one hour.

Remove rabbit from the pot and keep warm. Stir salt and flour into the sour cream, add the sauce to the pot and stir well.
Pour sauce over the rabbit pieces and serve.

Makes 8 servings.