Monday, May 14, 2012

Hasenpfeffer

Hasenpfeffer

An old German rabbit recipe, courtesy of my venerable Great-Aunt Louise.

Sautee onions in oil
Add pieced rabbit
Add water
Add flour to thicken it up
Season with thyme and rosemary
Stir in apple cider vinegar to taste.

Delicious, heartening, and a great introduction to rabbit meat.


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