Busters Recipes

Hasenpfeffer (Rabbit Stew)

1 large or 2 small rabbits, cut in serving pieces
1 c. vinegar
1 c. beer
1 large onion, sliced
2 Tbsp. mixed pickling spices
1 tsp. salt
6 peppercorns, crushed
Flour
3 slices bacon
1 Tbsp. sugar
3 Tbsp. flour
3 gingersnaps
1/2 c. sour cream

Combine vinegar, beer, sliced onion, spices, salt and pepper in a
large glass, earthenware or enamel container. Add rabbit, cover and
refrigerate for 1 or 2 days, turning several times. Remove from
marinade and reserve 2 cups of marinade for gravy. Pat rabbit dry.
Dredge in flour.

Dice bacon and cook over moderate heat until crisp. Remove from fat
and set aside. Add rabbit pieces and brown well on all sides, adding
a little butter, if necessary. Sprinkle with sugar, cover and cook
over moderate heat until tender, about 1 hour, adding a few
tablespoons of the marinade to form steam, if necessary. Remove from
the pan and keep warm.

Add 3 tablespoons of flour to the drippings, add 2 cups of the
marinade and crumbled gingersnaps. Adjust seasoning. Cook and stir
until smooth and thickened. Add sour cream and blend. Add rabbit and
bacon bits and heat only to serving temperature.

Makes 6 servings. Per serving (recipe as is): 240 calories, 8.6 g
fat, 16 g carbohydrate, 1 g fiber and 82 mg cholesterol.