Title: Hasenpfeffer #2
Categories: Game Ethnic Wine
Yield: 4 Servings

4	lb	Rabbit
1 1/2	c	Dry red wine
3/4	c	Cider vinegar
2	ts	Salt; optional
1/2	ts	Freshly ground black pepper
1		Bay leaf
1/2	c	Onions; chopped
1	tb	Mixed pickling spice
1/2	c	Flour
4	tb	Butter
1	c	Onions; thinly sliced
2	tb	Sugar
1/2	c	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 pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. 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. Taste for seasoning. Mix the sour cream into the gravy just before serving.

Source: The Complete Round the World Cookbook by Myra Waldo.

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