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Hasenpfeffer (Rabbit Stew)

   Soak 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.

Serves 6

2 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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