Time to cook: 100 minutes
Total Servings: 4
Rabbit stew recipe from the 14th century. Still Braising Rabbit in Sour Cream? Then I'm coming to YOU)) Coming to you with a very interesting German recipe that goes all the way back to the early Renaissance. Imagine that... The recipe has been around for over 700 years, and it's still a favorite around the world! Once upon a time, back in the 14th century, in Westphalia, brave German hunters would bring home a hare and their lovely Frau would stew the game meat for them using exactly this recipe. How many years have passed since then, but the lovely modern Frau still braise their beloved husbands rabbit, using this age-old traditional recipe, which turns out the meat very tender and fragrant. This time, cooking rabbit according to such an ancient recipe, I felt myself in an unusually good mood. I imagined knightly tournaments, beautiful ladies in beautiful ball gowns and valiant knights in armor, saddling the fierce black stallion. That's such a vivid imagination gripped me, because it seemed to me that I touch a kind of ancient, fragile secrets))). Accordingly, I put all my heart and soul into the dish. The result pleased me immensely, it was very delicious! If you happen to cook rabbit, do not miss this wonderful recipe. There are many variations on the Hasenpfeffer. I offer you the most traditional one...
Ingredients and taste: Lard, Meat, Black Pepper, Garlic, Onion, Spicy, Flour, Vinegar, Rosemary, Meat Dish, Jam, Carrot, Laurel Leaf, Hot Dish, Semidry Wine, Hare, Hot Dish of Rabbit
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