Hasenpfeffer

• 5 -6 lbs rabbits, cut up or 5 -6 lbs may substitute chicken
• 1 1/2 cups diced onions
• 1 cup white mushrooms, quartered or 1 cup mushroom
• 4 slices bacon, cut up
• 3 tablespoons butter
• 2 teaspoons salt
• 1/2 cup flour
• 1/2 cup sour cream
• marinade
• 2 cups red wine
• 1 cup water
• 1/2 cup white vinegar
• 1 tablespoon lemon juice
• 12 peppercorns
• 4 cloves garlic
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon marjoram leaves
• 1 cup celery leaves

1. Mix marinade ingredients together.
2. Add rabbit pieces and store in refrigerator for 2 days.
3. After rabbit has marinated, in a large pot, cook onions, mushrooms and bacon until onions are soft.
4. Remove vegetables and bacon.
5. Add butter to pan.
6. Remove rabbit from marinade and pat dry.
7. Strain the marinade and save.
8. Sprinkle salt over rabbit, dip in flour and brown in the butter.
9. When all of the rabbit pieces are browned, return veggies and bacon to pan, pour strained marinade over rabbit and veggies.
10. Cover and simmer until tender, about 1 hour.
11. Remove rabbit from pan and place on a heated platter. Stir salt and flour into sour cream, add to sauce in pan and stir well.
12. Pour sauce over rabbit.

rabbits, onions, white mushrooms, bacon, butter, salt, flour, sour cream, marinade, red wine, water, white vinegar, lemon juice, peppercorns, garlic, thyme, rosemary, marjoram leaves, celery

Taken from www.food.com/recipe/hasenpfeffer-115525 (may not work)