Sweet And Sour Hasenpfeffer Recipes

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.

Steps:

• In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. , Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. , Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Steps:

• Cut rabbit into serving portions.
• Place in slow cooker and cover with vinegar combined with salt, spices, peppercorns, and 1 onion.
• Let stand in a cool place for 24 hours.
• Drain, cover with boiling water and simmer until tender (about 1 1/2 hours).
• Melt fat in frying pan, blend in flour and add water, stirring constantly.
• Cook until thickened.
• Add rabbit, strained broth, cinnamon, allspice and remaining onion and simmer for 1 hour.

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

Steps:

• In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Steps:

• combine onion, vinegar and seasonings.
• add rabbit pieces.
• cover and chill 48 hours.
• remove meat, drain and reserve marinade.
• dry meat and coat with flour.
• in a skillet, melt butter brown meat.
• add two cups reserved marinade.
• cover and bring to a boil.
• reduce heat and simmer 30 minutes.
• remove meat and add sour cream to pan juices.
• spoon over meat.

Steps:

• Mix marinade ingredients together.
• Add rabbit pieces and store in refrigerator for 2 days.
• After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
• Remove vegetables and bacon.
• Add butter to pan.
• Remove rabbit from marinade and pat dry.
• Strain the marinade and save.
• Sprinkle salt over rabbit, dip in flour and brown in the butter.
• When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
• Cover and simmer until tender, about 1 hour.
• Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.
• Pour sauce over rabbit.