Braised rabbit "Hasenfeffer"
Braised rabbit recipe the XIV century. Still simmer rabbit in sour cream? Then I go to YOU)) come to you with a very interesting recipe of German cuisine, rooted in the early Renaissance. Just imagine... the Recipe exists for more than 700 years, and still love in the world! Once upon a time, in the XIV century, in Westphalia brave German hunters brought the rabbit home, and their adorable Frau extinguished them game meat on this recipe. How many years have since fled, and the lovely modern Mrs. still stewed husbands favourite rabbit using this age-old traditional recipe in which the meat turns out very tender and flavorful. I'm preparing this time the rabbit on such an old recipe, I felt in unusually high spirits. I pictured in my head jousting tournaments, beautiful ladies in beautiful ball gowns, and gallant knights in armor, riding a spirited black stallion. Here's a vivid imagination, I was overcome, for it seemed to me that I touch some old, fragile secrets))) Accordingly, I put in a dish all their heart and effort. Pleased with the result of incredibly, delicious! If you happen to cook rabbit, do not miss this wonderful recipe. Variations on the theme of Hasenfeffer - a lot. Offer you the most traditional...