Hasenpfeffer

I found several recipes on the Internet and combined them, using what I had. They all had you leave it out at room temp for 1-2 days. I just couldn't do that. I have no idea what this is supposed to taste like, but am always looking for rabbit dishes so decided to give it a try.

• Ready In: 56 hrs
• Serves: 4

Ingredients

• Marinade

• 1  rabbit, cut up
• 3⁄4 cup white vinegar
• 3⁄4 cup red wine vinegar
• 1 1⁄2 cups water
• 1  vidalia onion, thinly sliced
• 2  tablespoons  dried onion flakes
• 2  teaspoons salt
• 3⁄4 teaspoon pepper
• 2  bay leaves, crushed
• 4  whole cloves
• 1⁄2 teaspoon thyme
• 1⁄4 teaspoon rosemary

• Coating

• 1⁄2 cup butter
• 3⁄4 cup flour
• 2  teaspoons salt

• Additional

• 1⁄2 cup water
• 5  teaspoons sugar

Directions

1. Mix marinade ingredients in large bowl. Place rabbit pieces in marinade. Cover.
2. Refrigerate 1-2 days.
3. Strain marinade, add 1/2 cup water and 5 tsp sugar. Place in crockpot.
4. Pat rabbit pieces dry.
5. Heat butter in frying pan.
6. Meanwhile, put 3/4 cup flour and 2 tsp salt in ziplock bag. Shake rabbit pieces one at a time to coat.
7. Fry rabbit in butter until brown.
8. Place pieces in reserved marinade in crockpot.
9. Cook on low 6-8 hours.
10. Remove rabbit.
11. Thicken sauce with cornstarch.