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Hasenpfeffer #2

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      Title: HASENPFEFFER #2
 Categories: Meats, Ethnic, Alcohol
      Yield: 4 Servings
 
           -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.
 
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