Granny'S German Hasenpfeffer

1. 1

   Combine vinegar, water, salt, pepper and sugar.

2. 2

   Put rabbit pieces in a glass dish or crock.

3. 3

   Pour vinegar mixture over rabbit and lay on onion rings.

4. 4

   Make sure you have enough liquid to cover rabbit.

5. 5

   Cover with glass plate

6. 6

   or foil; refrigerate 12 hours (2 days won't hurt).

7. 7

   Remove rabbit and put in pan to cook.

8. 8

   Make a weaker mix of vinegar, water, sugar, salt and fresh onion.

9. 9

   Put 1 tablespoon of pickling spice in cheesecloth or gauze.

10. 10

    Make a tie at top in shape of ball with string.

11. 11

    Cook rabbit until tender over medium heat.

12. 12

    Do not boil.

13. 13

    Thicken with cornstarch to make a thin gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.