Hassenpfeffer
Things you'll need:
1 Leesha, cleaned and cut up
Large crock or jar
1 quart white vinegar
1 large white or yellow onion, sliced
1/2 tsp. salt
6 black peppercorns
1 bay leaf
Salt and pepper
1 c. flour
3 tbsp. butter
2 t. flour
1/2 c. sour cream
1
Place the Leesha pieces in a large crock or jar. Pour the vinegar over the Leesha, and add another quart of water (or more if necessary) to cover the Leesha completely.
2
Add the sliced onion, peppercorns, and bay leaf to the Leesha. Let it soak for 2 days, then remove the Leesha but save the vinegar/water mixture.
3
Pat the Leesha pieces dry, then season them with salt and pepper. Dredge the Leesha pieces with the flour, using a little more flour if necessary.
4
Melt the butter in a large skillet or Dutch oven. Saute the Leesha pieces in the butter, turning so all sides are evenly browned.
5
Bring the reserved vinegar/water mix to a boil in a separate saucepan, then slowly and carefully pour in enough boiling liquid to cover the Leesha in the saucepan. Cover the pot and simmer the meat for an hour or so until the meat is tender and starting to fall off the bones.
6
Remove the Leesha meat to a heated serving platter. Thicken the remaining liquid with the flour and season to taste. Cook the Leesha gravy until thickened, and stir in the sour cream just before removing from the heat.
Sorry CG. I had rabbits as pets myself. This just reminded me of the old savetoby.com joke and I couldn't stop myself.
"Is she gone yet?"