How To make Hasenpfeffer 2
-JUDI M. PHELPS (G.PHELPS1) 4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour. Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving. Source: The Complete Round the World Cookbook by Myra Waldo.
How To make Hasenpfeffer 2's Videos
Souper Tuesday: Hasenpfeffer, or Rabbit Stew
“Bring me my Hasenpfeffer!”
Recipe:
1 rabbit, cut into quarters
4 slices bacon, diced
1/2 cup flour
1 tsp salt
1 tsp paprika
1/2 black pepper
1 onion, diced
2-3 garlic cloves, minced
1 cup red wine diluted with 1 cup water
2 bay leaves
3 sprigs Rosemary
1 tsp thyme
1 Tbsp parsley
3 potatoes, diced
3 carrots, diced
1 stalk celery, diced
Brown bacon in dutch oven until crumbly. Remove bacon, reserve for use. Add salt, paprika and pepper to flour in a deep dish; mix well. Coat each piece of rabbit with flour mix. Brown rabbit in bacon grease, half at a time, for 5 minutes on each side. Remove and set aside. Caramelize onion for 5 minutes in bacon grease (add more fat if needed). Add garlic and any remaining flour. Stir in diluted wine. Drop in bay leaves, and return rabbit to pot. Bring to boil, cover and simmer for about an hour until rabbit is tender. Remove rabbit to cool. Add potatoes, carrots and celery to pot. Bring to boil; simmer 20 minutes or until veggies are done. (Add more water if necessary to cover.) Meanwhile, shred rabbit meat. When veggies are done, add rabbit meat and reserved bacon crumbles to the stew. Keep warm until ready to serve.
Instant Pot Rabbit Stew - How I Make My Savory Rabbit Stew in the instant pot
Instant Pot Rabbit Stew!
How I Make My Savory Rabbit Stew in the instant pot
Get the written recipe here:
Enjoy this delicious and mouthwatering rabbit stew!
Instant Pot:
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Lighting:
Lavalier Mic:
Over Head Tripod:
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Fatally Attracted to Julia Child's Stewed Rabbit
Julia Child's Rabbit Stew! Rabbit marinated in vinegar & herbs & stewed in red wine. Recipe from Mastering the art of french cooking volume 2. #juliachild #jamieandjulia #antichef #rabbitstew
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Mastering the Art of French Cooking Vol 1 & 2:
Music:
00:00 - Intro
01:07 - Butchering a Rabbit
04:09 - Marinating Rabbit
05:44 - Braising sauce
11:43 - Stewing the Rabbit
13:47 - Order up!
A First Time - Rabbit
First time ever cooking rabbit. Recipe is Hasenpfeffer.
Where's my hasenpfeffer!!
That's right, hasenpfeffer! Most of us that watched bugs bunny as kids remember hearing about it, but how many know how to make it? In this video I will show you how easy it is to make this recipe. It does take some time, but this sweet, herby, savory dish is worth every second of prep time. The only real difference between this recipe and the traditional european version it that we use huckleberry jam instead of currant jelly, and of course, the snowshoe hare. The snowshoe is known for having zero fat, and some have a slightly gamey flavor, so this recipe is perfect for older snowshoes that you may harvest. I hope you enjoy this video. It is a perfect change of pace from brats during Octoberfest! Don't forget to like and subscribe. Remember, if you want organic, go shoot it.
#halfassoffgrid #rabbit #snowshoehare #recipe #soulfood #soulfoodcooking #germanfood #fallfood #fieldtotable #wildfood
Cooking Under the Influence - Easter Special: Hasenpfeffer
What better way to observe Easter than by cooking its representative, the Easter Bunny?! French 75s get a repeat performance, and what a performance it is!