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German-Style Hasenpfeffer
Yields: 4 serving(s)
Ingredients
- 1 rabbit, cut into pieces
- 2 tablespoon(s) vegetable oil
- 1 bay leaf, crumbled
- 1 garlic clove, chopped
- 1 spice clove
- 2 tablespoon(s) bacon, diced
- 2 small carrots, chopped
- Mushrooms, optional
- 1/2 cup(s) vinegar
- 1 1/2 cup(s) water
- 1 cup(s) sour cream or evap. milk
Directions
- Heat vegetable oil in cauce 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 cream or evaporated milk.
- Serve hot with dumplings or large noodles.
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