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Hassenpfeffer

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.

Yield: 7 servings

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