Title: Hassenpfeffer
Categories: Ethnic Game
Yield: 7 Servings
| 1 | lg | Or 2 small rabbit[s] |
| 1/2 | c | Vinegar |
| 1 1/2 | c | Water |
| 1 | c | Dry red wine |
| 2 | c | Onion, sliced |
| 1 | ts | Salt |
| 1 | ts | Dry mustard |
| 1 | ts | Fresh ground pepper |
| 1 | tb | Pickling spice |
| 8 | | Nails of clove |
| 3 | | Bay leaves |
| | | Flour, for dredging |
| 1/3 | c | Butter |
| 1 | tb | Sugar |
| 3 | tb | Flour |
| 1 | c | Sour cream |
Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in the
next 10 ingredients. Remove the rabbit, drain, dry, dredge in flour and
brown in butter in a heavy saucepan or Dutch oven. Strain the marinade and
add to the rabbit, cover and simmer 1 hr. Arrange the rabbit on a warm
platter and set aside. Add the sugar to the broth. Blend 3 Tbl flour with a
little water and add to the broth. Just before serving stir in the sour
cream. Pour over the rabbit and serve with noodles.