Hassenpfeffer (Pickled Rabbit)

Ingredients

• 2 rabbits, cut for frying
• vinegar, and
• water, in equal amounts
• 1 medium onion, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon whole cloves
• 4 bay leaves
• 1/2 cup butter
• 1 cup heavy sour cream

Directions

1. 1

   Place cut up rabbit in a large bowl or crock and cover with marinade of equal parts water and vinegar, the onion, salt, pepper, cloves and bay leaves.

2. 2

   Cover the bowl or crock and let marinade in a cool/cold place for two days.

3. 3

   Remove rabbit pieces and dry each piece.

4. 4

   Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.

5. 5

   Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.

6. 6

   Add sour cream just before serving.