Hasenpfeffer#2

-JUDI M. PHELPS (G.PHELPS1) 4 lb Rabbit

1 1/2 c Dry red wine

3/4 c Cider vinegar

2 ts Salt -- optional

1/2 ts Freshly ground black pepper

1 Bay leaf

1/2 c Onions -- chopped

1 tb Mixed pickling spice

1/2 c Flour

4 tb Butter

1 c Onions -- thinly sliced

2 tb Sugar

1/2 c Sour cream

Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix to

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