Recipe(tried): Hasenpfeffer

HASENPFEFFER

1 (4 lb) rabbit
1 1/2 cups dry red wine
3/4 cup cider vinegar
2 teaspoons salt (optional)
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/2 cup chopped onion
1 tablespoon mixed pickling spice
1/2 cup flour
4 tablespoons butter
1 cup thinly sliced onion
2 tablespoons sugar
1/2 cup sour cream

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

In a glass or stainless steel bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onion and pickling spice. Add the rabbit and let marinate in the refrigerator for 3 days. Turn the pieces occasionally.

WHEN READY TO COOK:
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 sliced onions in it.

Pour off fat and add sugar and 1 1/2 cups marinade. Cover and cook over low heat 1 1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed (be sure any additional marinade added has 15 minutes to cook).

Taste for seasoning. Mix the sour cream into the gravy just before serving.

Makes 4 servings