"If the Amish
make it, you'll find it at Amish Pleasures."
Hasenpfeffer (Rabbit Stew)
rabbits in wine, covered for at least 8 hours. Drain and pat dry with
paper towels. Place salt, pepper, ginger, and flour in a bag. Shake
pieces of rabbit in this mixture until well covered. Put shortening in a
heavy skillet. Fry rabbit until golden brown on all sides. Put carrots,
potatoes, celery root, onion, and water in a 2-quart saucepan. Add the
browned rabbit and bring to a boil. Cover. Reduce heat to low and simmer
for approx. 2 hours. Remove rabbit and add the cream. Heat thoroughly.
Pour sauce over the rabbit and serve at once.
If you prefer a sweeter taste, add 1/3 cup grape or currant jelly
with the cream.
rabbits, cleaned and cut into serving pieces
3-4 cups red wine
1/2 t. salt
1/4 t. pepper
1/4 t. ground ginger
1/2 c. flour
3 T. shortening
1 c. diced or thinly sliced carrots
1 c. diced potatoes
1/2 c. diced celery root
1/2 c. diced onion
2 c. water
3/4 cup light cream
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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