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Receta Hasenpfeffer (Peppery Rabbit Stew)
by CookEatShare Cookbook

Hasenpfeffer (Peppery Rabbit Stew)
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  Raciónes: 10

Ingredientes

  • 1 (3 lb.) rabbit, cleaned, dressed & disjointed
  • 1/4 teaspoon peppercorns
  • 1/4 teaspoon mustard seeds
  • 3 bay leaves
  • 4 cloves
  • 1 lg. onion, sliced thin
  • 1 c. water
  • 1/2 c. plus 2 tbsp. unsifted flour
  • 1/4 c. butter
  • 1 teaspoon salt
  • 1/2 c. dry red wine or possibly water
  • 1 teaspoon sugar

Direcciones

  1. Place rabbit in deep bowl. Tie spices and bay leaves in cheesecloth and simmer; covered, with vinegar and onion for 5 min. Pour over rabbit; cover, and chill 1-2 days, turning rabbit occasionally. Lift rabbit from marinade (don't dry) and dredge in 1/2 c. flour; brown in butter in heavy skillet.
  2. Transfer to 3 qt kettle. Brown remaining flour in drippings; strain marinade, add in and heat, stirring till thickened. Pour over rabbit, add in onion and cheesecloth bag, also remaining ingredients cover and simmer 1-1 1/2 hrs till rabbit is tender. Check liquid level occasionally, adding water if mix thickens too much.