Game - Hasenpfeffer
2 rabbits, cut into serving pieces
1 cup dry red wine
1/2 cup vinegar
1/2 cup water
1 large onion, sliced
5 pepper corns, crushed
4 juniper berries, crushed
1 teaspoon thyme
4 whole cloves
1 bay leaf
1/4 cup butter
1/4 cup Cognac, warmed
12 small boiling onions
1 teaspoon arrowroot
Salt and pepper to taste
Combine wine, vinegar, water, sliced onion, pepper corns, juniper berries, thyme, cloves and bay leaf. Bring to boil, lower heat and simmer the mixture for 15 minutes. Allow to cool, and pour over rabbit in a non-reactive bowl, or heavy plastic bag.
Marinate in refrigerator for 24 to 36 hours, turning pieces occasionally.
Remove the pieces and pat them dry with a paper towel.
Strain the marinade and reserve it.
Preheat the oven to 325 F
Dust the rabbit lightly with flour and brown in the butter.
Transfer to a large casserole, pour over the Cognac and ignite it.
Add the boiling onions and enough of the reserved marinade to barely cover the meat. Bake for 1 1/2 hours or until meat is tender when tested with a fork.
Thicken the sauce with arrowroot mixed to a smooth paste with of little of the liquid.
Season to taste.
Serve with noodles, or spaetzle, or potato dumplings.
Note: Rabbit is very low in fat, and can be found in the freezer section.
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