Recipe - Hasenpfeffer Berks

2 Rabbits
2 Onions
3 cup Vinegar
1 teaspoon Salt
One half teaspoon Pepper
Cloves
Bay leaves

German/Pennsylvania Dutch/Historic

http://www.foodtv.com/midatl/reclist.htm
Personal comment: I grew up not far away from the Pennsylvania Dutch and
just down the road a piece from Valley Forge Park and so I was thrilled
when I found these recipes. I hope someone else out there will also be
interested...

Disjoint and trim the rabbit, bone the meat and place in a Mason jar, and
cover with the vinegar and an equal amout of water. Put the onion and the
other ingredients in the jar and let stand for 2 days. Then brown the
rabbit meat in a frying pan in butter, turning frequently. Add gradually
some of the liquid from the jar. Let simmer for 30 minutes. Serve with a
sour cream sauce.

Yield: 4 servings

Posted to recipeludigest by LSHW shusky@erols.com on Feb 19, 1998