Name: Egg Noodles
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 4 servings
Cuisine: german_american
Ingredients: 2 cup all-purpose flour (plus more for dusting); 3 pcs large eggs (room temperature); 0.5 tsp salt (for the dough); 1 tsp olive oil; 1 tbsp water (if needed)

CraftMyMeals

Indian Rabbit Stew Recipe - Non-Veg Dinner

Instructions

1
Marinate the Rabbit (1-3 Days)
- In a large non-reactive bowl (glass, ceramic, or stainless steel), combine the red wine vinegar, water, sliced onions, bay leaves, whole peppercorns, cloves, and crushed juniper berries.
- Add the rabbit pieces to the marinade, pressing them down to ensure they are fully submerged.
- Cover the bowl tightly and refrigerate for at least 24 hours and up to 3 days. Turn the pieces once a day. This extended marination is crucial for tenderizing the meat and developing the stew's signature tangy flavor.
2
Prepare and Brown the Rabbit (20 minutes)
- Remove the rabbit pieces from the marinade. Using a slotted spoon, remove the onions and set them aside. Strain the remaining marinade liquid through a fine-mesh sieve into a separate bowl and reserve it. Discard the whole spices.
- Pat the rabbit pieces completely dry with paper towels. This is essential for achieving a good sear.
- In a shallow dish, whisk together 2 tablespoons of the all-purpose flour, kosher salt, and ground black pepper. Lightly dredge each piece of rabbit in the seasoned flour, shaking off any excess.
- In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Set the crispy bacon aside for garnish.
- Increase the heat to medium-high. Working in batches to avoid overcrowding, add the rabbit pieces to the hot bacon fat and brown well on all sides, about 3-4 minutes per side. Transfer the browned rabbit to a plate.
3
Build and Simmer the Stew (1.5 - 2 hours)
- Reduce the heat to medium. Add the reserved onions from the marinade to the pot and cook until softened and lightly browned, about 5-7 minutes.
- Return the browned rabbit pieces to the pot. Pour in 2 cups of the reserved strained marinade and 1 cup of beef broth. Add the optional brown sugar to balance the acidity.
- Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the rabbit is very tender and easily pulls away from the bone.
4
Finish the Gravy and Serve (10 minutes)
- Carefully remove the cooked rabbit pieces from the pot and arrange them on a warm serving platter.
- In a small bowl, whisk the remaining 2 tablespoons of flour with 1/4 cup of cold water to create a smooth slurry. Increase the heat under the pot to medium, and slowly whisk the slurry into the simmering liquid. Cook, stirring constantly, for 2-3 minutes until the gravy has thickened.
- Remove the pot from the heat. Let it cool for a minute. Place the room-temperature sour cream in a small bowl and whisk in a ladleful of the hot gravy to temper it. Pour this mixture back into the pot and stir until smooth and creamy. Do not return the pot to the heat or the sauce may curdle.
- Taste the gravy and adjust seasoning with salt and pepper if needed. Pour the finished gravy over the rabbit pieces. Garnish with the reserved crispy bacon and fresh parsley. Serve immediately.

Ingredients

2 cup all-purpose flour (plus more for dusting)
3 pcs large eggs (room temperature)
0.5 tsp salt (for the dough)
1 tsp olive oil
1 tbsp water (if needed)

Instructions

1
Prepare the Dough Base
- In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
- Create a deep well in the center of the flour mixture.
2
Combine Wet and Dry Ingredients
- Crack the 3 large eggs into the well and add 1 tsp of olive oil.
- Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
- Continue mixing until a shaggy, clumpy dough forms.
3
Knead the Dough
- Turn the dough out onto a lightly floured surface.
- Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
- If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4
Rest the Dough
- Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
- Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5
Roll and Cut the Noodles
- Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
- On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
- Generously flour the entire surface of the rolled-out dough sheet.
- Loosely roll the sheet up into a log (like a jelly roll).
- Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6
Cook the Noodles
- Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
- Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
- Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
- Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.

Hasenpfeffer with Egg Noodles

Nutrition per Serving

Recipes in this Meal

1. Hasenpfeffer

Ingredients

2. Egg Noodles

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