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Rabbit Hasenpfeffer.

ethnic, meats

1 dressed rabbit
2 teaspoon salt
2 to 3 cup vinegar
1/4 teaspoon pepper
2 to 3 cup water
1 teaspoon whole pickling spices
1/2 cup granulated sugar
1/2 teaspoon kitchen bouquet
1 sliced onion.

Combine all ingredients (except the Rabbit) and pour over rabbit. Let stand in a cool place for 2 days. Remove rabbit and drain and dry. Roll in Flour, brown in hot fat. Gradually add 1 cup of solution. Cover and simmer until tender. Thicken remaining liquid for gravy.

Yield: 6 servings

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