Sweet And Sour Hasenpfeffer Food

HASENPFEFFER

Steps:

• In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally. , Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. , Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

SWEET AND SOUR BEEF

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

HASENFEFFER (SOUR RABBIT STEW)

Steps:

• In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
• Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
• Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
• In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
• Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

HASENPFEFFER

Steps:

• Mix marinade ingredients together.
• Add rabbit pieces and store in refrigerator for 2 days.
• After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
• Remove vegetables and bacon.
• Add butter to pan.
• Remove rabbit from marinade and pat dry.
• Strain the marinade and save.
• Sprinkle salt over rabbit, dip in flour and brown in the butter.
• When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
• Cover and simmer until tender, about 1 hour.
• Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.
• Pour sauce over rabbit.

SWEET AND SOUR HASENPFEFFER

Steps:

• Cut rabbit into serving portions.
• Place in slow cooker and cover with vinegar combined with salt, spices, peppercorns, and 1 onion.
• Let stand in a cool place for 24 hours.
• Drain, cover with boiling water and simmer until tender (about 1 1/2 hours).
• Melt fat in frying pan, blend in flour and add water, stirring constantly.
• Cook until thickened.
• Add rabbit, strained broth, cinnamon, allspice and remaining onion and simmer for 1 hour.

HASENPFEFFER AND GLACE'

Steps:

• The rabbit meat should be placed in a deep bowl and covered with the vinegar and water.
• Add the onion, salt, pepper, a few whole cloves and bay leaves.
• Cover and place in the refrigerator.
• Let soak two days, turning several times.
• Remove meat and drain - reserving liquid.
• Brown pieces of meat in hot butter.
• Gradually add some of the liquid that the meat was pickled inches
• Cover and let simmer until the meat is tender about 30-45 minutes.
• Just before serving, stir in the sour cream to the gravy if desired.

CHINESE SWEET AND SOUR VEGETABLES

Steps:

• Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
• Add carrots, cover and steam for 4 minutes.
• Remove lid and add an additional 1/4 cup water and bring to a boil.
• Add broccoli and red peppers.
• Reduce heat to medium.
• Cover and steam another 4 minutes or until vegetables are crisp-tender.
• Meanwhile, combine cornstarch and sugar in small bowl.
• Blend in pineapple juice, soy sauce and vinegar until smooth.
• Transfer vegetables to colander and drain.
• Stir pineapple mixture and add to skillet.
• Cook and stir 2 minutes or until sauce boils and thickens.
• Stir in sesame oil.
• Return vegetables to skillet along with the green onions and toss with sauce.