There are many recipes for Hasenpfeffer, a traditional German dish made with marinated rabbit. This particular recipe calls for the rabbit to be marinated in a mixture of red wine, vinegar, onions, garlic, and spices, then slow-cooked until tender.
The rabbit meat should be placed in a jar and covered with equal parts ofvinegar and water.
Add one large sliced onion, salt and pepper to taste,clove and bay leaf.
Let the meat soak in this solution for 2 days, thenremove the meat and brown in hot butter, turning it often.
Gradually addsome of the sauce in which the meat was pickled.
Let simmer until meat istender (about 30 minutes).
Just before serving, stir 1 cup of thick sourcream into the sauce.