Rabbit Hasenpfeffer

         Yield: 6 Servings
Categories: Meats, German

1 Dressed Rabbit 2 ts Salt 2 To 3 cup vinegar 1/4 ts Pepper 2 To 3 cup water 1 ts Whole pickling spices 1/2 c Granulated sugar 1/2 ts Kitchen Bouquet 1 Sliced onion. Combine all ingredients (except the Rabbit) and pour over rabbit. Let stand in a cool place for 2 days. Remove rabbit and drain and dry. Roll in Flour, brown in hot fat. Gradually add 1 cup of solution. Cover and simmer until tender. Thicken remaining liquid for gravy.