Wabbit Hasenpfeffer
by Guest Belly Maker Elmer Fudd
First of all... shoot him now. DO NOT WAIT TILL YOU GET HOME!
Ingredients:
1 Wabbit (in season)
1 teaspwoon of salt
1 teaspwoon of pepper
2 - 3 cups of vinegar
2 - 3 cups of water
1/4 cup of granulated sugar
1 bay leaf (if you have one)
1 sliced onion
The wabbit should be placed in a jar and covered with equal parts of vinegar and water. Add one large sliced onion, salt and pepper to taste, sugar and bay leaf. Find a cool, dark place for the jar and let the meat soak in this marinade for 2 days! You will not find a good wabbit recipe that skips this very neccesary pickling step.
Remove the meat from the jar and chug the liquid (just kidding). Fire up a skillet and brown the wabbit in hot butter, turning it often. Gradually add some of the marinade in which the meat was pickled. Let it all simmer until the waskal is tender (about 30 minutes). Thicken the marinade in the pan with flour (or a bit of sour cream) for gravy when it's just about ready.
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