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Recipe Name: Hassenpfeffer (Rabbit Stew)

Cuisine: American
Category: Wildgame
Preparation:
Temperature:
Servings: 6

Ingredients:
See Instructions

Instructions:
Disjoint rabbit, 5 pounds. Cover and soak over night with equal parts of water and vinegar. Drain well, then roll in flour and fry in hot bacon fat or butter. Place rabbit in a casserole or pan. To 1/3 cup drippings add 4 tablespoons flour, stirring till it bubbles. Pour in two cups water and cook till mixture thickens. Salt to taste, then pour in 1 cup tart red jelly (currant preferable) and 1 tablespoon mixed pickling spice. Over the rabbit pour this gravy mixture and if necessary add more water. Meat should be covered. Close casserole tightly and cook for 1 hour or more. Serve with noodles or brown rice. Source: http://www.SailorRandR.com/recipes/

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