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Hasenpfeffer (Rabbit Stew)
Reviews:
April 04, 2010

The red wine made the white rabbit meat look like it was bleeding for half the cooking time. Then, it got a greyish burgandy color and never improved. This was my first time making rabbit and the color of the dish really turned me off. The "ick" factor of the way the dish looked prevented me from enjoying the dish.

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