Recipe - Hasenpfeffer

JUDI M. PHELPS (G.PHELPS1)
4 pound Rabbit
1 One half cup Dry red wine
Three fourths cup Cider vinegar
2 teaspoon Salt; optional
One half teaspoon Freshly ground black pepper
1 Bay leaf
One half cup Onions; chopped
1 tablespoon Mixed pickling spice
One half cup Flour
4 tablespoon Butter
1 cup Onions; thinly cut or sliced up
2 tablespoon Sugar
One half cup Sour cream

Cut rabbit in servingsized pieces. Wash, scrape, and soak in salted cold
water for 1 hour. Drain and dry.

In a glass or pottery bowl mix together the wine, vinegar, salt, pepper,
bay leaf, chopped onions, and pickling spice. Add the rabbit and let
marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain
the rabbit; strain and reserve the marinade. Dry the rabbit with paper
towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and
cut or sliced up onions in it. Pour off fat and add sugar and 1One half cups marinade.
Cover and cook over low heat 1One half hours or until rabbit is tender. Turn
the pieces occasionally and add more marinade if needed. Taste for
seasoning. Mix the sour cream into the gravy just before serving.

Source: The Complete Round the World Cookbook by Myra Waldo.