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How To make Hasenpfeffer2

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-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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