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Hassenpfeffer 1 Recipe

Hassenpfeffer 1 recipe and other italian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hassenpfeffer 1 recipe  PDF


JUDI M. PHELPS (G.PHELPS1) 1 Young rabbit
1/2 c Wine vinegar
2 cl Garlic sliced
1 Bay leaf
2 ts Salt optional
1/2 ts Freshly ground black pepper
6 tb Olive oil
2 sl Bacon diced
1 1/2 c Onions sliced
1 tb Flour
1 Bottle dry red wine
1 tb Unsweetened chocolate grated
24 sm White onions
French or Italian bread sauteed and sliced Have the rabbit disjointed and cleaned. Pour boiling water over it, scrape, rinse, and dry. In a glass or pottery bowl combine the vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil. Add the rabbit and marinate in the refrigerator for 48 hours. Drain. Put the bacon in a Dutch oven and cook until lightly browned. Add the sliced onions and cook until golden. Blend in flour and add rabbit. Cook 10 minutes turning the pieces several times. Add the wine, bring to a boil, and stir in the chocolate. Cover and cook over low heat 1 1/2 hours or until tender add salt and pepper to taste after 1 hour. While the rabbit is cooking, saute the white onions in the remaining oil until golden. Arrange the rabbit on a hot platter with the sauteed onions and bread around it. Serve with noodles. Source: The Complete Round the World Meat Cookbook.

Hassenpfeffer 1 recipe and other italian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
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Last Reviewed on 2018-06-18



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