HASSENPFEFFER — FAOL Archive

Articles The Lighter Side
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As a young boy I hunted many rabbits and squirrels. Although I do not hunt any more I still occasionally walk the woods with a camera. Some of my fondest memories are those of surprising ‘mom’ with two or three rabbits for dinner. Every so often a friend will bring me a couple of rabbits. I don’t know where this recipe came from but I’ve been using it for over 50 years. Enjoy!

  • 1 Rabbit, cut into serving pieces
  • ½ t. Whole cloves
  • ½ c. Vinegar
  • 4 Bay leaves
  • 2 c. Water
  • 1 Onion, medium, chopped
  • 2t. Salt
  • 3 T. Fat (lard or Crisco)
  • ¼ t. Pepper
  • 2 t. Worcestershire Sauce
  • 2 t. Sugar
  • 3 T. Flour

Combine vinegar, water, salt, pepper, cloves, sugar, bay leaves and onions. Place cut up rabbit into this mixture and refrigerate for 8-12 hours.

Remove rabbit, discard bay leaves and cloves. Roll the rabbit in flour. Heat the fat and brown the rabbit pieces. Pour the rest of the mixture over the rabbit, cover and cook about 1 hour over low heat, until tender.

Remove rabbit from pan (keep warm), add Worcestershire and flour to the mixture along with cold water. Cook until thickened and smooth. Pour sauce over rabbit and serve.

See you on the water …..

Tom Deschaine

Originally published May 19, 2014 on Fly Anglers Online by Tom Deschaine.