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Hausenpfeffer (Sour Rabbit Stew)


(2 votes) 5 2

This "original version" German rabbit stew is well worth the effort.

Shared by ,
Necedah, WI

Time needed

3 days preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 2 1/2-3 lbs. rabbit, cut into serving pieces
  • 1 1/2 C. cider vinegar
  • 1 1/2 C. water
  • 1/2 C. sugar
  • 1 onion, sliced
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. pickling spices
  • flour
  • vegetable oil


Place rabbit pieces in a crock, cover with water and vinegar. Add sugar and onion. Season with salt, pepper and pickling spices. Cover, let stand in refrigerator 3 days. Remove rabbit from liquid, dry and reserve liquid. Coat rabbit pieces in flour, and brown in heated frying pan or skillet. Gradually add 1 C. of the reserved liquid, cover and simmer 1 hour or until tender. Remove meat to platter and thicken liquid for gravy.