Hasenpfeffer Recipe

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Sauerkraut is good with this.

Yield: Serves 4

• a 2-3 pound rabbit, cut in serving pieces
• 1-1/2 cups cold water
• 1-1/2 cups cider vinegar
• 1 teaspoon whole cloves
• 3 bay leaves
• 2 teaspoons sugar
• 1-1/2 teaspoons salt
• pepper
• dash of mace
• 2 medium onions, sliced
• 1/2 cup flour
• butter

Combine the vinegar, water, seasonings and onion and use to marinate the rabbit pieces in a covered crock in the refrigerator for a day or two. Remove and drain the rabbit pieces. Coat them with flour and brown well in 1/4 inch hot butter in a heavy skillet. Remove excess fat and add marinating liquid. Cover and simmer for 1 hour or until tender. Remove the rabbit meat to a hot platter and thicken the gravy with flour or with finely crushed ginger snaps.