Hasenpfeffer

Ingredients

2 rabbits (1-2 pounds each)
4 1/2 cups water
1 1/2 cups vinegar
3/4 cup sugar
1 medium onion, sliced
1 1/2 teaspoons pickling spice
3 bay leaves
1 tablespoon salt
1/4-1/2 teaspoon pepper
1/2 cup seasoned flour
1/4 cup Roberts Butter

Preparation

Cut rabbits into serving-size pieces. In a large glass container, mix together water, vinegar, sugar, sliced onion, pickling spice, bay leaves, salt and pepper. Add rabbit pieces; cover and refrigerate 2 days. Remove meat from marinade; dry pieces. Strain marinade and reserve 1 1/2 cups. Dredge rabbit in seasoned flour; brown well in butter; gradually add reserved marinade. Cover; simmer 30 to 45 minutes, or until tender. Pan drippings may be thickened for gravy, if desired.

Recipe Contributed By: Mr. E. F. Jaeggi Omaha, Nebraska

Yield: 4 to 5 servings