Hasenpfeffer #2

-JUDI M. PHELPS (G.PHELPS1) 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.