Hasenpfeffer
By Yankee Magazine|Aug 30 2007|
Sauerkraut is good with this.
Yield
Serves 4
Ingredients
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
Instructions
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.
