Hasenpfeffer Spiced Rabbit
|Vinegar||1 Cup (16 tbs) (250 Milliliter)|
|Beer||1 Liter (One 1 Liter Bottle)|
|Onions||2 Large, sliced|
|Mixed pickling spices||15 Milliliter (1 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄8 Teaspoon (0.5 Milliliter)|
|Rabbits/2 small rabbits||1 Large, cut into serving pieces|
|Flour||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Fat||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Sugar||2 Teaspoon (10 Milliliter)|
Combine the first six ingredients in a large earthenware bowl.
Add rabbit pieces; cover and let stand in refrigerator for 1 to 2 days, turning the meat several times.
Dry rabbit pieces with absorbent paper, then dip them in the flour.
Strain and save the marinade.
Melt fat in large skillet.
Add meat and brown on all sides, then pour off fat.
Add the marinade and sugar.
Bring to the boiling point, reduce heat; cover and simmer 40 minutes, or until rabbit is perfectly tender.
If desired, thicken liquid with flour blended with a little cold water.
Serving size: Complete recipe
Calories 3980 Calories from Fat 962
% Daily Value*
Total Fat 107 g164.1%
Saturated Fat 31.8 g159.1%
Trans Fat 0 g
Cholesterol 1881.7 mg627.2%
Sodium 3147.3 mg131.1%
Total Carbohydrates 136 g45.3%
Dietary Fiber 15.5 g62%
Sugars 36.7 g
Protein 509 g1017.5%
Vitamin A 0.2% Vitamin C 77%
Calcium 47.6% Iron 420%
*Based on a 2000 Calorie diet