RED MEATS
Hassenpfeffer
1 disjointed rabbit
1 1/2 cups dry red wine
3/4 cups cider vinegar
1/2 teaspoon fresh ground black pepper
1 bay leaf
2 teaspoons salt
1/2 teaspoon allspice
1/2 teaspoon whole mustard seed
1 1/2 cups chopped onions
Put the rabbit in a glass bowl with a tight fitting cover (or use plastic wrap)
Boil the remaining ingredients briefly and pour it over rabbit.
Cover and marinate for 3 to 6 days, turning the pieces periodically
1/2 cup flour or 1 1/2 tablespoons cornstarch (for the Gluten Free version)
4 Tablespoons butter
1 Tablespoon good oil
2 Tablespoons sugar
1/2 cup sour cream
Remove the rabbit from the marinade and set aside.
Strain the marinated and pat the rabbit dry.
In the wheat flour version dredge the rabbit in flour. In the Gluten Free version leave it bare and dry.
In a heavy bottom pot brown the rabbit pieces.
Brown the rabbit pieces in butter and oil then add 1 1/2 half cups of the reserved marinate to the pot.
Simmer for 1 1/2 hours or until tender.
Remove the rabbit and keep warm.
Reduce the remaining liquid to 1 cup.
In the Gluten Free version combine the reduced liquid with the cornstarch. Whisk well and simmer about 5 minutes.
In both versions whisk in the sour cream at the end and immediately serve with the rabbit.
Best accompanied by boiled potatoes and cabbage.
Serves 2 - 4
1 1/2 cups dry red wine
3/4 cups cider vinegar
1/2 teaspoon fresh ground black pepper
1 bay leaf
2 teaspoons salt
1/2 teaspoon allspice
1/2 teaspoon whole mustard seed
1 1/2 cups chopped onions
Put the rabbit in a glass bowl with a tight fitting cover (or use plastic wrap)
Boil the remaining ingredients briefly and pour it over rabbit.
Cover and marinate for 3 to 6 days, turning the pieces periodically
1/2 cup flour or 1 1/2 tablespoons cornstarch (for the Gluten Free version)
4 Tablespoons butter
1 Tablespoon good oil
2 Tablespoons sugar
1/2 cup sour cream
Remove the rabbit from the marinade and set aside.
Strain the marinated and pat the rabbit dry.
In the wheat flour version dredge the rabbit in flour. In the Gluten Free version leave it bare and dry.
In a heavy bottom pot brown the rabbit pieces.
Brown the rabbit pieces in butter and oil then add 1 1/2 half cups of the reserved marinate to the pot.
Simmer for 1 1/2 hours or until tender.
Remove the rabbit and keep warm.
Reduce the remaining liquid to 1 cup.
In the Gluten Free version combine the reduced liquid with the cornstarch. Whisk well and simmer about 5 minutes.
In both versions whisk in the sour cream at the end and immediately serve with the rabbit.
Best accompanied by boiled potatoes and cabbage.
Serves 2 - 4
Choucroute Garnie a L'assacienne
Here's what you'll need:
1 bag (not can) of sauerkraut
1 large yellow onion
1 large Granny Smith apple (you can use 2 if you wish)
1 large or 2 medium red or smooth skin yellow potatoes
a couple pounds of the following:
pork country ribs, preferably bone in
and/or
sausages that you like, anything from Italian chicken sausages to
kielbassa
(That's a couple pounds total)
2 Tablespoons flour
1 - 2 Tablespoons dark brown sugar
1 cup or two of cheap Riesling wine.
fresh ground black pepper
METHOD
a few days ahead drain the sauerkraut well then it put in a jar or bowl and cover it with Riesling. Refrigerate it and leave it until you're ready to cook, then drain it.
Slice the onion in thin rounds
Slice the potatoes (but don't peel them) in 1/4" slices
Slice the apple thinly (don't peel that either)
Turn the oven to @ 350 degrees.
In an oven proof bowl, not metal, with a fitting lid layer this way:*
Put in 1/2 the onions as the first layer.
Layer on the potatoes
Sprinkle with @ 1 Tablespoon flour and half the brown sugar
1/2 the apple slices
Grind on some black pepper
Layer in all the pork -- country ribs and/or sausages
Repeat the layering process.
If you like caraway seeds (I don't) you can sprinkle on those.
You can use a few juniper berries, peppercorns instead of ground, a couple of cloves. It's not an exact recipe. You can use more or less of anything.
*don't underestimate the size of the bowl --- it's a lot of stuff
Put the lid on and bake for @ 1 1/2 hours. The ribs should be loose and tender.
I'd serve this with a rustic, crusty artisan bread, a rye if you can find one fresh baked.
Goes well with a light red wine, a riesling, or really good dark beer.
Here's what you'll need:
1 bag (not can) of sauerkraut
1 large yellow onion
1 large Granny Smith apple (you can use 2 if you wish)
1 large or 2 medium red or smooth skin yellow potatoes
a couple pounds of the following:
pork country ribs, preferably bone in
and/or
sausages that you like, anything from Italian chicken sausages to
kielbassa
(That's a couple pounds total)
2 Tablespoons flour
1 - 2 Tablespoons dark brown sugar
1 cup or two of cheap Riesling wine.
fresh ground black pepper
METHOD
a few days ahead drain the sauerkraut well then it put in a jar or bowl and cover it with Riesling. Refrigerate it and leave it until you're ready to cook, then drain it.
Slice the onion in thin rounds
Slice the potatoes (but don't peel them) in 1/4" slices
Slice the apple thinly (don't peel that either)
Turn the oven to @ 350 degrees.
In an oven proof bowl, not metal, with a fitting lid layer this way:*
Put in 1/2 the onions as the first layer.
Layer on the potatoes
Sprinkle with @ 1 Tablespoon flour and half the brown sugar
1/2 the apple slices
Grind on some black pepper
Layer in all the pork -- country ribs and/or sausages
Repeat the layering process.
If you like caraway seeds (I don't) you can sprinkle on those.
You can use a few juniper berries, peppercorns instead of ground, a couple of cloves. It's not an exact recipe. You can use more or less of anything.
*don't underestimate the size of the bowl --- it's a lot of stuff
Put the lid on and bake for @ 1 1/2 hours. The ribs should be loose and tender.
I'd serve this with a rustic, crusty artisan bread, a rye if you can find one fresh baked.
Goes well with a light red wine, a riesling, or really good dark beer.