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German-Style Hasenpfeffer

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Meat Misc


  • 1 Rabbit, cut into pieces
  • 2 tb Vegetable oil
  • 1 Bay leaf, crumbled
  • 1 Garlic clove, chopped
  • 1 Spice clove
  • 2 tb Bacon, diced
  • 2 Small carrots, chopped
  • Mushrooms, optional
  • 1/2 c Vinegar
  • 1 1/2 c Water
  • 1 c Sour cream or evap. milk


Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles.
Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN
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