Rabbit Hasenpfeffer
- 1 Dressed Rabbit
- 2 ts Salt
- 2 To 3 cup vinegar
- 1/4 ts Pepper
- 2 To 3 cup water
- 1 ts Whole pickling spices
- 1/2 c Granulated sugar
- 1/2 ts 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.
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.
