1 - 8 of 8 for hasenpfeffer

Wash the rabbit and cut into serving pieces. Make a marinade of the vinegar, onions and seasonings, and cover the meat with it. Let stand in a cold ...

Disjoint rabbit, wash and place in crock or jar with enough vinegar and water in equal parts to cover. Add onion, a few cloves, bay leaf, salt and ...

Place rabbit, cut into serving pieces, in a jar with all ingredients. Let stand in cool place 2 days. Remove meat and brown in hot butter. Turn ...

1. Combine vinegar, wine, water, onion, juniper berries, cloves, bay leaves, 2 teaspoons salt, tarragon and pepper. Pour over rabbit. Let stand 24 ...

In Dutch oven, cook onions, mushrooms and bacon until onions are soft. Lift out vegetables and bacon. Add 3 or 4 tablespoons butter to pan. Lift ...

Cut up two or three rabbits. Marinate two days in crock with half water, half vinegar and a handful of pickling spices. Remove. Dry off, salt and ...

In large bowl or crock pot, pour vinegar, salt, pickling spices and peppercorns. Stir to dissolve salt. Cut rabbits into serving pieces (remove loin ...

Place rabbit in deep bowl. Tie spices and bay leaves in cheesecloth and simmer; covered, with vinegar and onion for 5 minutes. Pour over rabbit; ...


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