Photo: Kevin McCutcheon
Hasenfeffer (Sour Rabbit Stew)
15 ingredients
1 hr + 1 hr 15 min
5 servings
openrecipes
"Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!"
Estimated Nutrition (whole recipe, rough)
714
Calories
16g
Protein
16g
Fat
129g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 3/4 cups red wine vinegar
- 3 cups water
- 1 1/2 tablespoons white sugar
- 8 whole cloves
- 1 medium onion, thinly sliced
- 5 stalks celery, chopped
- 1 lemon, thinly sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon salt
- 1 teaspoon pickling spice
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 (2 1/2 pound) rabbit, cleaned and cut into pieces
- 3 tablespoons vegetable oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes