Hasenpfeffer

1 1/2 lb rabbit, quartered

Vinegar and Water

1 onion, sliced

1 tsp salt

6 peppercorns

1 bay leaf

Flour

Bacon drippings (or vegetable oil)

Day before put the rabbit in a plastic or ceramic bowl; cover with equal parts vinegar and water.

Add onion, salt, peppercorns and bay leaf. Refrigerate for at least 24 hours. . (in germany meat

is marinated for 2-3 days.) Next day, preheat oven to 325 degrees. Remove meat; dry well. Roll

in flour. Heat bacon grease or vegetable oil in a large kettle or Dutch oven; brown meat. Cover;

cook in preheated oven for about 1 hour, or until very tender, adding a little water or broth, if

meat becomes dry.