Hassenpfeffer Pickled Rabbit

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German version for making rabbit. Good served with potato dumplings, sour cream thickens the sauce and adds a good flavor.

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Steps

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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.

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

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Remove rabbit pieces and dry each piece.

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

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

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Add sour cream just before serving.

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Ingredients

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rabbits, vinegar, water, onion, salt, pepper, whole cloves, bay leaves, butter, sour cream