You, obviously, haven't ever smelled hasenfeffer cooking then. Talk about terrible smelling, it is absolutely killer to your sense of smell. My grandmother use to make it occasionally for my grandpa, who first ate it overseas in WWII, and really liked it. Everytime I even got the least little sniff of it I was gone in a flash, that is not a smell I could stay in the house with. Of course, the recipe has a lot of vinegar in it.

Hasenfeffer (Sour Rabbit Stew)

INGREDIENTS:

* 2 3/4 cups red wine vinegar

* 3 cups water

* 1 1/2 tablespoons white sugar

* 8 whole cloves

* 1 medium onion, thinly sliced

* 5 stalks celery, chopped

* 1 lemon, thinly sliced

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground cloves

* 1 tablespoon salt

* 1 teaspoon pickling spice

* 1 teaspoon ground black pepper

* 1 cup all-purpose flour

* 1 (2 1/2 pound) rabbit, cleaned and cut into pieces

* 3 tablespoons vegetable oil

DIRECTIONS:

1. In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.

2. Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.

3. Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.

4. Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.

5. In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.

6. Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

P.S. I DO NOT CONDONE THE KILLING OF RABBITS FOR THIS RECIPE!!!!

Thanks Matt for the information.

Isn't the Old Bank just going to be open on Friday and Saturday nights, and not Thursday? That's what I've heard.

MockHasenfeffer is a much tastier dish. But if you must have meat,I highly reccomend substituting duck for rabbit.

When I get a hankerin' I always fire up a big pot of Grandpa's Gophenfeffer.

INGREDIENTS:

16 - whole gophers (dead)

2 gal. - vinegar (red wine or apple cider)

1. Bring ingredients to a rolling boil.

2. Reduce heat, simmer for four hours.

3. Serve

--------

Delmar: "Care for some gopher?"

Everett: "No thank you, Delmar. One third of a gopher would only arouse my appetite without bedding it down."

Delmar: "Oh, you can have the whole thing. Me and Pete already had one apiece. We ran across a whole gopher village."

Gophenfeffer, yea , that's the ticket.

Thanks for the recipe. I just happen to have a rabbit in the freezer waiting to be used.

Those are the days I heard. If they are not correct maybe Jerry or Gayle could contact me with the correct information.

I can't help but love that lobster scream. I am primarily a carnivore of course.

Who said you had to cut a live rabbit into pieces in the first place?

Matt i believe one of our classmates is attempting to purchase the old bank. He will be assisting margraf this weekend. better get that reservation