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Hasen Pfeffer

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      Title: HASEN PFEFFER
 Categories: Penndutch, Meats
      Yield: 1 Servings
 
      1 lb Rabbit, deboned
      1 x  Vinegar
      1 x  Water
      1 ea Onion, large, sliced
      1 x  Salt & pepper
      1 ea Cloves, whole
      1 ea Bay leaf
      1 x  Butter
      1 c  Sour cream
 
  The rabbit meat should be placed in a jar and covered with equal
  parts of vinegar and water. Add one large sliced onion, salt and
  pepper to taste, clove 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 meat is tender (about 30 minutes). Just
  before serving, stir 1 cup of thick sour cream into the sauce.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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