Recipe - Hasen Pfeffer

1 pound Rabbit, deboned
Vinegar
Water
1 Onion, large, cut or sliced up
Salt & pepper
1 Cloves, whole
1 Bay leaf
Butter
1 cup Sour cream

The rabbit meat should be placed in a jar and covered with equal parts of
vinegar and water. Add one large cut or sliced up onion, salt and pepper to taste,
clove and bay leaf. Let the meat soak in this solution for 2 days, then
remove the meat and brown in hot butter, turning it often. Gradually add
some of the sauce in which the meat was pickled. Let simmer until meat is
tender (about 30 minutes). Just before serving, stir 1 cup of thick sour
cream into the sauce. Source: Pennsylvania Dutch Cook Book Fine Old
Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini