Try this Hasen Pfeffer recipe, or contribute your own.
Suggest a better descriptionThe rabbit meat should be placed in a jar and covered with equal parts of vinegar and water. Add one large sliced onion, salt and pepper to taste, clove and bay leaf. Let the meat soak in this solution for 2 days, then remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until meat is tender (about 30 minutes). Just before serving, stir 1 cup of thick sour cream into the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (649g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 459 | ||
Calories from Fat: 423 (92%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 47g | 63 % | |
Saturated Fat 27.5g | 138 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 120.2mg | 37 % | |
Sodium 391.6mg | 14 % | |
Potassium 325.1mg | 9 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 7.1g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 459
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.