Hasenpfeffer

[Snarlingiron]

So, I finally got around to cooking the Hasenpfeffer. I reviewed a lot of recipes. There are many that call for marinating the rabbit in a mixture of water, vinegar and pickling spice for 48 hours before cooking, and many that don't call for marinating the meat. While a suspect that the marinating route may be more authentic, It just doesn't fit into my hectic schedule very well. I followed this recipe very closely with the exception of the currant jelly. I didn't have any and didn't have anything that I thought would make a suitable substitute, so I omitted it.
http://www.epicurious.com/recipes/me...FEFFER-1256746

The un-butchered bunny:


All cut up:


Getting brown in bacon fat in the 12" cast iron skillet:


Dinner is served/ And it was really delicious:


Thanks for Lookin'

[zombini]

That looks good. Its been a few since I bagged a bunny.

[barkonbutts]

Some fine looking carnage there!! Meat and taters, hard to go wrong with that combo!!

[Fishawn]

Looks great! Never tried it, but sure would try yours

[bkleinsmid]

I have two hoppers in the freezer now. I'm going to try this one on Sunday.
Thanks
Brad

[Kicken Asphalt]

I remember then dinners, delicious...

There ain't many bun buns or snowshoes hare around any more the predators got them pretty well thinned out.

[Blue Dog BBQ]

That looks great. I know there is a bugs bunny joke in there somewhere though

[Snarlingiron]

Well, I guess it was inevitable.

[yt]https://www.youtube.com/watch?v=5bGvv2VUP_8[/yt]

[Richtee]

Well, I guess it was inevitable.

I remember the original

[FireFighter431]

So do I. Does that mean we are old?

[Richtee]

So do I. Does that mean we are old?

Possibly.

[Mikey]

Does that mean we are old?

I prefer the term chronologically advanced

[Slanted88]

nice...last bunny i ate was in the chow hall @ SJAFB before i retired...