Title: Hasen Pfefer
Categories: Penn Meat Family
Yield: 4 Servings
| 2 | lb | Rabbit meat |
| | | Vinegar and water |
| 1 | lg | Onion; sliced |
| 3 | | Cloves |
| 2 | | Bay Leaves |
| | | Salt and Pepper |
| 2 | tb | Butter |
| 1 | c | Sour Cream |
Place rabbit meat in a bowl or jar and cover with equal parts vinegar and
water. Add one large sliced onion, salt and pepper, cloves and bay leaf.
Let the meat soak in this solution for 2 days. then remove the meat and
brown in hot butter, turning it often. Gradually add some of the sauce in
which the meat was pickled. Let simmer until the meat is tender (about 30
minutes). Just before serving stir 1 cup of thick sour cream into the
sauce.