Hasenpfeffer

Ingredients

• 5-6 lbs rabbits, cut up or may substitute chicken
• 1 1/2 cups diced onions
• 1 cup white mushroom, quartered or mushroom
• 4 slices bacon, cut up
• 3 tablespoons butter
• 2 teaspoons salt
• 1/2 cup flour
• 1/2 cup sour cream
• marinade
• 2 cups red wine
• 1 cup water
• 1/2 cup white vinegar
• 1 tablespoon lemon juice
• 12 peppercorns
• 4 cloves garlic
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon marjoram leaves
• 1 cup celery leaves

Directions

1. 1

   Mix marinade ingredients together.

2. 2

   Add rabbit pieces and store in refrigerator for 2 days.

3. 3

   After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.

4. 4

   Remove vegetables and bacon.

5. 5

   Add butter to pan.

6. 6

   Remove rabbit from marinade and pat dry.

7. 7

   Strain the marinade and save.

8. 8

   Sprinkle salt over rabbit, dip in flour and brown in the butter.

9. 9

   When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.

10. 10

    Cover and simmer until tender, about 1 hour.

11. 11

    Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.

12. 12

    Pour sauce over rabbit.