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Hasen Pfefer

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      Title: HASEN PFEFER
 Categories: Penndutch, Meats
      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.
 
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