craigmosley
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| Sat Mar 24, 2007 11:01 pm Hasenpfeffer - German Rabbit |
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Hasenpfeffer - German Rabbit
2 1/2 pounds rabbit (up to 3 lb) -- cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/8 teaspoon pepper
2 bay leaves
Place cut-up rabbit in flat refrigerator container. In bowl, combine remaining ingredients; Pour over rabbit. Marinate overnight in refrigerator. Place marinated rabbit in Crock-Pot. Add 1 1/2 cups marinade. cover and cook on Low for 8 to 10 hours. Remove meat to warm platter. Thicken gravy, if desired. Serves 4 |
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