Granny'S German Hasenpfeffer

• 2 to 3 lb. rabbit, cut into pieces
• 1 1/2 c. cold water
• 1 c. vinegar
• 1 Tbsp. pickling spice
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. sugar
• 1 medium onion, sliced

1. Combine vinegar, water, salt, pepper and sugar.
2. Put rabbit pieces in a glass dish or crock.
3. Pour vinegar mixture over rabbit and lay on onion rings.
4. Make sure you have enough liquid to cover rabbit.
5. Cover with glass plate
6. or foil; refrigerate 12 hours (2 days won't hurt).
7. Remove rabbit and put in pan to cook.
8. Make a weaker mix of vinegar, water, sugar, salt and fresh onion.
9. Put 1 tablespoon of pickling spice in cheesecloth or gauze.
10. Make a tie at top in shape of ball with string.
11. Cook rabbit until tender over medium heat.
12. Do not boil.
13. Thicken with cornstarch to make a thin gravy.

rabbit, cold water, vinegar, pickling spice, salt, pepper, sugar, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557237 (may not work)