Hassenpfeffer (Sweet Sour Rabbit) Recipe

• 1 rabbit
• 2 tbsp. salt
• 1 tbsp. peppercorn
• 2 tbsp. fat
• 1 c. cool water
• 1/2 teaspoon allspice
• 1 quart. vinegar
• 1 tbsp. pickling spices
• 2 lg. onions, sliced
• 2 tbsp. flour
• 1 teaspoon cinnamon

1. Cut rabbit into serving portions, place in a crock and cover with vinegar combined with salt, spices, peppercorns, and 1 onion.
2. Let stand in cold place for 24 hrs.
3. Drain, cover with boiling water and simmer till tender, about 1 1/2 hrs.
4. Remove meat and strain broth.
5. Heat fat in a frying pan, blend in flour and add in water, stirring constantly.
6. Cook till thickened.
7. Add in rabbit, strained broth, cinnamon, allspice and remaining onion and simmer 1 hour.
8. Serves 6.

rabbit, salt, peppercorn, fat, water, allspice, vinegar, pickling spices, onions, flour, cinnamon

Taken from cookeatshare.com/recipes/hassenpfeffer-sweet-sour-rabbit-18895 (may not work)