Hasenpfeffer (Peppery Rabbit Stew) Recipe

• 1 (3 lb.) rabbit, cleaned, dressed & disjointed
• 1/4 teaspoon peppercorns
• 1/4 teaspoon mustard seeds
• 3 bay leaves
• 4 cloves
• 1 lg. onion, sliced thin
• 1 c. water
• 1/2 c. plus 2 tbsp. unsifted flour
• 1/4 c. butter
• 1 teaspoon salt
• 1/2 c. dry red wine or possibly water
• 1 teaspoon sugar

1. Place rabbit in deep bowl.
2. Tie spices and bay leaves in cheesecloth and simmer; covered, with vinegar and onion for 5 min.
3. Pour over rabbit; cover, and chill 1-2 days, turning rabbit occasionally.
4. Lift rabbit from marinade (don't dry) and dredge in 1/2 c. flour; brown in butter in heavy skillet.
5. Transfer to 3 qt kettle.
6. Brown remaining flour in drippings; strain marinade, add in and heat, stirring till thickened.
7. Pour over rabbit, add in onion and cheesecloth bag, also remaining ingredients cover and simmer 1-1 1/2 hrs till rabbit is tender.
8. Check liquid level occasionally, adding water if mix thickens too much.

rabbit, peppercorns, mustard seeds, bay leaves, cloves, onion, water, flour, butter, salt, red wine, sugar

Taken from cookeatshare.com/recipes/hasenpfeffer-peppery-rabbit-stew-53851 (may not work)