Rabbit until February 28th....Hasenpfeffer

Rabbit closed February 28th in Seneca County, yet it is open until March 20th in the north country. Hasenpfeffer is a traditional German rabbit dish made by first marinating the rabbit and then braising it with other vegetables in a stew. Kuneytown Sportsmen club had a rabbit and squirrel derby on February 26th and served up this dish afterwards. It was enjoyed by all, including the twelve-year-old young lady who won the rabbit derby and learned how to make the stew!

Hasenpfeffer

2 dressed rabbits (about 2 lbs each), cut into quarters

marinade:

2 cups red

1 cup water

2-3 cloves garlic, minced

1 T. Worcestershire sauce

2 tsp Italian seasoning or Herb de Provence

10 whole peppercorns

1/2 cup flour

4-6 slices bacon

1 cup sliced mushrooms

1 cup chopped onion

1 clove garlic, minced

1/2 cup chopped carrot

1 cup dry red wine

salt and pepper to taste

1/2 cup sour cream

In a large glass bowl (not metal) combine marinade ingredients (wine through peppercorns) and add the rabbit pieces. Turn to coat, cover the bowl and refrigerate for 2 to 3 days, turning the rabbit every now and then.

When it is time to cook, remove the rabbit from the marinade and flour the pieces (this can be done in a zip lock bag or on a plate). In a Dutch oven or braising pan, cook the bacon until just crisp. Add rabbit pieces and brown on all sides. Remove with a slotted spoon to a plate. Add mushrooms, onions, carrot, and garlic and saute 3-5 minutes. Pour in 1 cup of red wine and gently scrape the bottom of the pan with a wooden spoon (deglaze the pan). Add the rabbit back to the stew and gently stir. Cover and simmer the stew for about 1 hour. Stir in the sour cream at the end and serve the Hasenpfeffer over noodles. Serves about 4.