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Catholic Recipe: Mock Hasenpfeffer

    INGREDIENTS

  • 3 medium onions, sliced
  • 2 Tablespoons vegetable oil
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 1 veal cutlet, cut 1-1/2 inches thick (approximately 2 pounds)
  • 1/4 teaspoon rosemary
  • 1 cup dairy sour cream
  • Details

  • Serves: 6
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Germany

Also Called: hasenpfeffer

Hasenpfeffer literally translated from German is "hare pepper." This is a thick, seasoned rabbit stew. Before stewing, the meat is soaked in a wine-vinegar marinade for 1 to 3 days. This is usually garnished with sour cream and served with noodles or dumplings.

This recipe is only a "mock" of this dish. The rabbit is actually veal, and the whole process only takes 2 hours, instead of days.

DIRECTIONS

Brown onions in vegetable oil. Remove from pan. Combine flour, salt, pepper, and paprika. Dust cutlet thoroughly with flour mixture. Brown slowly on both sides over low heat in oil left in pan (add a little more oil if necessary). Cutlet should be deeply browned. Spread onions over cutlet. Sprinkle with rosemary. Add sour cream. Cover. Cook over low heat 1 hour or until tender and done. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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