Hasen Pfeffer

Hasen Pfeffer Recipe:

Hasen Pfeffer

1 lb Rabbit, deboned
1 x Vinegar
1 x Water
1 each Onion, sliced
1 x Salt & pepper
1 each Cloves
1 each Bay leaf
1 x 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.