Rabbit, also know as Hasenpfeffer is a phenomenal source of great nutritional value.
This is because rabbit meat is packed with all sorts of great nutrients and minerals. Rabbit meat is high in vitamins B3 and B12, phosphorus, potassium, and selenium. Rabbit meat has an extremely good balance of fatty acids. So go ahead and chow down on that information.
Makes 5 to 6 servings.
2 lb. rabbit pieces
2 slices onion
5 c. cold water
2 tsp. salt
¼ c. diced celery
¼ c. rice
1 sm. carrot
2 T. chopped parsley Rosemary or cloves (opt.)
- Put rabbit, water, celery, carrot, and onion in the kettle.
- Heat to boiling, reduce heat, cover, and simmer for 2 hours.
- Add salt and simmer for about 30 minutes.
- Strain. To the boiling broth, add the raw rice slowly and let cook for 20 minutes.
- Meanwhile, remove meat from bones, chop, and add to the soup.
- Additional seasoning such as a small amount of rosemary or cloves may be added if desired.
- Add parsley and serve at once.