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Hasenpfeffer

ethnic, game

1 large or 2 small rabbit[s]
1/2 cup vinegar
1 1/2 cup water
1 cup dry red wine
2 cup onion, sliced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon fresh ground pepper
1 tablespoon pickling spice
8 nails of clove
3 bay leaves
1 flour, for dredging
1/3 cup butter
1 tablespoon sugar
3 tablespoon flour
1 cup sour cream

Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in the next 10 ingredients. Remove the rabbit, drain, dry, dredge in flour and brown in butter in a heavy saucepan or Dutch oven. Strain the marinade and add to the rabbit, cover and simmer 1 hr. Arrange the rabbit on a warm platter and set aside. Add the sugar to the broth. Blend 3 Tbl flour with a little water and add to the broth. Just before serving stir in the sour cream. Pour over the rabbit and serve with noodles. Adapted from the Joy of Cooking and The New York Times Cook Book by Craig Claiborne with a few twists by Jim Weller.

Yield: 7 servings

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