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Hasenpfepper
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Rabbits, cut into servings 2 or 1 hare
2 c. vinegar
2 c. water
1/2 c. onion, sliced
6 whole peppers
10 whole allspice
8-10 cloves
1 bay leaf
1 1/2 tsp. salt
Wash the rabbit. Place in a bowl with vinegar, water, onion and seasonings. Cover and let stand in cool plate 3 to 8 days. Remove from spiced vinegar and let braise, using 1 to 2 cups of vinegar for liquid. Makes about 6 servings.
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