Hasenpfeffer

• 1 large onion, sliced
• 3 cups white vinegar
• 3 cups water
• 1 tablespoon pickling spice
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 8 whole cloves
• 1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces
• 1/4 cup all-purpose flour
• 2 to 3 tablespoons butter
• 1 cup sour cream

1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
2. Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
3. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.

onion, white vinegar, water, pickling spice, salt, pepper, bay leaves, cloves, rabbit, allpurpose, butter, sour cream

Taken from www.tasteofhome.com/recipes/hasenpfeffer/ (may not work)