What's the name name of that rabbit dish?

Question

It's got a funny name, bugs bunny talks about how he doesn't want 2 be made into it. Does any one know what it is??

Answer 1

no one is cooking my bunny! or lion will turns the cooks into the cooked.

Answer 2

It's Hasenpfeffer - a German dish, that combines rabbit meat with lots of other yummy stuff, including pepper (that's what the pfeffer is)

Answer 3

do you mean hasenpfeffer?

Answer 4

Yup, Hasenpffefer. Hasen means Hare. Pffer- pepper or more generically spice. So " Spiced Hare "  For those who don't know what a Hare is look up Jackrabbit.

The comment about what hare is might sound silly but many people really don't know.

This is another one of those ethnic foods that is so variable and everybody has thier own recipe. Good stuff though, now I want some, haven't made it in years.

Answer 5

Haasenpfeffer

Answer 6

Don't know the proper spelling, but there is also fricasseRABBIT FRICASSEE

2 tbs. vegetable oil

3 to 3 1/2-pound chicken -- cut into 8 pieces

1 large onion -- chopped

2 carrots -- coarsely chopped

1 10 3/4-ounce can condensed cream of celery soup

1/2 cup milk

1 tbs. fresh lemon juice

1 bay leaf

1/2 tsp. salt

1/4 tsp. dried thyme

1/4 tsp. black pepper

In a large skillet, heat oil over medium-high heat. Add chicken and cook 5 to 6 minutes, or until brown on all sides, turning occasionally. Transfer the chicken to a platter and drain off excess fat from the skillet. Add onion and carrots to the skillet and sauté 3 to 4 minutes, or until the onion is tender.

Meanwhile, in a small bowl, combine soup, milk, lemon juice, bay leaf, salt, thyme, and black pepper; mix well. Return the chicken to the skillet, then pour the soup mixture over the top. Reduce heat to low, cover, and simmer 45 to 50 minutes, or until the chicken is no longer pink inside and the juices run clear. Remove and discard the bay leaf before serving.