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LOCATION: Recipes >> German >> Hasenpfeffer 06

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Hasen Pfeffer

1 lb rabbit, deboned
vinegar
water
1 lge onion, sliced
salt & pepper
1 whole cloves
1 bay leaf
butter
1 cup sour cream

The rabbit meat should be placed in a jar and covered with equal
parts of vinegar and water. Add one large sliced onion, salt and
pepper to taste, clove and bay leaf. Let the meat soak in this
solution for 2 days, then remove the meat and brown in hot butter,
turning it often. Gradually add some of the sauce in which the
meat was pickled. Let simmer until meat is tender (about 30 minutes).
Just before serving, stir 1 cup of thick sour cream into the sauce.

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