This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Hasen Pfeffer
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- #34626
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound rabbit, deboned
vinegar
water
1 large onion, sliced
salt and pepper
1 whole cloves
1 bay leaf
butter
1 cup sour cream
directions
The rabbit meat should be placed in a jar and covered with equal parts of vinegar and water. Add one large sliced onion, salt and pepper to taste, clove and bay leaf. Let the meat soak in this solution for 2 days.
Remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until meat is tender (about 30 minutes).
Just before serving, stir the thick sour cream into the sauce.
added by
townerf
nutrition data
Nutritional data has not been calculated yet.
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