Hassenpfeffer pickled rabbit (recipe)
| Hassenpfeffer pickled rabbit (recipe) | |
|---|---|
| Name | Hassenpfeffer (pickled rabbit) |
| Ingredients | Vinegar • Water • Onion • Salt • Pepper • Whole cloves • Bay leaves • Butter • Sour cream |
| Cooktime (in hours) | 2 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 554.7 |
| Fat | 36.8 |
| Protein | 50 |
| Carbohydrate | 3.7 |
| Fiber | 0.4 |
| Net carbohydrates | 3.3 |
| Sugar | 0.9 |
| Saturated fat | 18.7 |
| Cholesterol (mg) | 194.2 |
| Sodium | 402.4 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Hassenpfeffer pickled rabbit (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Place cut up rabbit in a large bowl or crock and cover with marinade of equal parts water and vinegar, the onion, salt, pepper, cloves and bay leaves.
- Cover the bowl or crock and let marinade in a cool/cold place for two days.
- Remove rabbit pieces and dry each piece.
- Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.
- Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.
- Add sour cream just before serving
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Food tags
Wild Game, Meat, Weeknight
Hassenpfeffer pickled rabbit (recipe) details
Time:
Prep Time in Hours and Mins:50H
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Contributors: Prab R. Tumpati, MD
