Hassenpfeffer (Pickled Rabbit)

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READY IN: 50hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cover the bowl or crock and let marinade in a cool/cold place for two days.
  • Remove rabbit pieces and dry each piece.
  • Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.
  • Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.
  • Add sour cream just before serving.
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