Favorite Hasenpfeffer

Directions

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.

In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice.

Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasionally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1½ cups marinade. Cover and cook over low heat 1½ hours or until rabbit is tender.

Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.