Hasenpfeffer Recipe - Fast and Delicious Recipes

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Yields: 4 serving(s)

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.