Hasenpfeffer Spiced Rabbit
|Vinegar||1 Cup (16 tbs) (250 Milliliter)|
|Beer||1 Liter (One 1 Liter Bottle)|
|Onions||2 Large, sliced|
|Mixed pickling spices||15 Milliliter (1 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄8 Teaspoon (0.5 Milliliter)|
|Rabbits/2 small rabbits||1 Large, cut into serving pieces|
|Flour||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Fat||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Sugar||2 Teaspoon (10 Milliliter)|
Combine the first six ingredients in a large earthenware bowl.
Add rabbit pieces; cover and let stand in refrigerator for 1 to 2 days, turning the meat several times.
Dry rabbit pieces with absorbent paper, then dip them in the flour.
Strain and save the marinade.
Melt fat in large skillet.
Add meat and brown on all sides, then pour off fat.
Add the marinade and sugar.
Bring to the boiling point, reduce heat; cover and simmer 40 minutes, or until rabbit is perfectly tender.
If desired, thicken liquid with flour blended with a little cold water.