Hassenpfeffer - What's NOT for Dinner

No, I'm not killing defenseless, adorable little rabbits, but I've got to tell you that at 6:00 in the morning, they are NOT adorable. They are especially not adorable when they are breakfasting on my lettuce!!! These are not your ordinary rabbits. Oh, no. These are Watership Down rabbits with an attitude! And they are fearless.

I stood two feet from one of them and yelled, "Hassenpfeffer!" It looked unimpressed and meandered away - into the damn lettuce. Since it was 6:00 a.m. coupled with the fact that I was wearing my birks (everyone knows birkenstocks should not get wet - or muddy), I didn't chase the little rascal.

Usually our little sheltie scares away all the critters, but she was otherwise engaged. We had a thunderstorm last night, so she was sleeping late - in the house. While I was staggering with coffee in hand after the rabbits from hell, Pfoetchen, the sheltie, was snuggled up in bed with the kids.

I didn't catch my rabbit, but just in case I get lucky next time, I'm saving the recipe.

Hassenpfeffer (Pickled Rabbit) Recipe #52897
German version for making rabbit. Good served with Potato Dumplings, sour cream thickens the sauce and adds a good flavor.
by Taylor in Belgium
2 days 2 days prep
SERVES 6
2 rabbits, cut for frying
vinegar, and
water, in equal amounts
1 medium onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon whole cloves
4 bay leaves
1/2 cup butter
1 cup heavy sour cream
Place cut up rabbit in a large bowl or crock and cover with marinade of equal parts water and vinegar, the onion, salt, pepper, cloves and bay leaves.
Cover the bowl or crock and let marinade in a cool/cold place for two days.
Remove rabbit pieces and dry each piece.
Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.
Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.
Add sour cream just before serving.

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