When my grandmother made it, she parboiled the rabbit first with an onion and some salt
then strip all the meat off the bone and make the Hasenpfeffer. Hasenpfeffer is basically stew, but made with rabbit instead of beef.
put the rabbit in a pan with enough water to cover, cut up an onion into large chunks and about 2 - 3 teaspoons of salt... boil until the meat comes off the bone...
that is called "parboiling" Throw away the water and onion... not good for anything, it pulls most of the "gamey" taste out of wild game and can be done with squirl, rabbit, etc.
you can follow any stew recipie, but the traditional has alot of pepper, too much for my taste
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Last edited by Rifleman; 12-19-2011 at 08:15 AM.