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Hasenpfeffer recipe

Do you remember watching Bugs Bunny as a child?. Elmer Fudd was always after him. Man I wish they still made cartoons about rabbit hunting.
So any way I’m going to start a RECIPE section of the web site. If you one you like send it to me and I’ll get it posted. You can just stick it in the comments and I’ll pick it up and give it’s own post or you can email it to me.
So here is a great recipe every rabbit hunter or his cook should be familiar with. It works well for wild rabbits as well as domesticated rabbits.
HASENPFEFFER
1 DRESSED RABBIT
2/3 CUP OF VINEGAR
2/3 CUP OF WATER
1/2 CUP OF SUGAR
1 SLICED ONION
2 TEASPOONS SALT
1/2 TEASPOON OF PEPPER
1 TEASPOON PICKLING SPICES
ENRICHED FLOUR (you decide how much)
1/2 TEASPOON KITCHEN BOUQUET OR CARAMEL
Cut Cleaned rabbit in serving pieces; cover with equal parts of vinegar and water; add sugar, onion, seasonings and spices. Let stand in cool place for two days. Remoe Rabbit, dry, roll in flower and brown in hot lard (oil If you still believe the BS mainstream health experts.) Gradually add one cup of the pickling solution, cover and simmer for one hour or until meat is tender. Thicken remaining liquid for gravy, stir in the kitchen Bouquet or caramel.
TIME TO EAT!

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