MIRRO 92012 - Page 30

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Hasenpfeffer (Sweet Sour Rabbit)
4.2 Qt.
6/8 Qt.
Ingredients
1
2
Rabbit, domestic (2 1/2 lbs.)
1 1/2 cups
3 cups
Vinegar
3 cups
6 cups
Water
3
6
Bay Leaves
1 1/2 tsp
3 tsp
Salt
1/2 tsp
1 tsp
Pepper
1
2
Onion, sliced
1/4 cup
1/2 cup
Flour
3 Tbsp
6 Tbsp
Fat
1 cup
2 cups
Dairy Sour Cream
5
10
Gingersnaps, crumbled
3-4 servings
6-8 servings
1. Cut rabbit into individual servings. Place in shallow glass dish. Mix vinegar and water; pour
over rabbit.
2. Add bay leaves, salt, pepper and onion. Cover and refrigerate, turning occasionally, at least
12 hours, but no longer than 24 hours.
3. Remove rabbit from marinade; dry on paper towels. Coat with flour and brown in hot fat in
cooker.
4. Strain marinade and add 1 1/4 cups for 3-4 servings recipe. Add 2 cups for 6-8 serving
recipe.
5. Cover, set control to 10 PSI and cook for 15-20 minutes after control jiggles.
6. Cool cooker normally for 5 minutes; then place under faucet.
7. Stir in sour cream and gingersnap crumbs; heat through.
Venison Pot Roast
4.2 Qt.
6/8 Qt.
Ingredients
2 lbs.
4 lbs
Venison Pot Roast - 3-4 in. thick
2 Tbsp
4 Tbsp
Fat
1 tsp
2 tsp
Salt
Dash
1/4 tsp
Pepper
2 cups
2 1/2 cups
Water
1
2
Clove Garlic, minced
4-6 servings
8-12 servings
1. Brown venison in fat in cooker. Pour off excess fat.
2. Season with salt and pepper. Add water and garlic.
3. Cover, set control to 10 PSI and cook for 30-40 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Prepare gravy recipe. Serve very hot.