Hasenpfeffer

• 1 rabbit, cut up
• 34 cup white vinegar
• 34 cup red wine vinegar
• 1 12 cups water
• 1 vidalia onion, thinly sliced
• 2 tablespoons dried onion flakes
• 2 teaspoons salt
• 34 teaspoon pepper
• 2 bay leaves, crushed
• 4 whole cloves
• 12 teaspoon thyme
• 14 teaspoon rosemary
• 12 cup butter
• 34 cup flour
• 2 teaspoons salt
• 12 cup water
• 5 teaspoons sugar

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

rabbit, white vinegar, red wine vinegar, water, vidalia onion, onion flakes, salt, pepper, bay leaves, cloves, thyme, rosemary, butter, flour, salt, water, sugar

Taken from www.food.com/recipe/hasenpfeffer-511713 (may not work)