Hassenpfeffer

4 Rabbits, cut into pieces

Salt & Pepper pieces, (do not roll in flour)

4 Stalks Celery (chopped)

2 Medium Onions, (chopped)

2 Garlic Cloves, (chopped)

1 or 2 Green Peppers, (chopped)

4 tbsp. Pickling Spice

1 qt. Cider Vinegar

2 Bottle Brooks Catsup

½ gal. BBQ Sauce

Salt and Pepper to taste

After cutting the rabbit into pieces sprinkle with salt and pepper. Add the celery, onion, garlic and green pepper to rabbit. Fry until brown. In a large sauce pan, add pickling spice, cider vinegar, catsup, brown sugar, BBQ sauce and salt and pepper. Bring to a boil and pour over rabbit. Simmer until rabbit is tender. Crockpot or electric roaster can be used in simmering. Sauce can be saved and frozen to use again.

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