Hasenpfeffer and Glace'

Directions

1. 1
   The rabbit meat should be placed in a deep bowl and covered with the vinegar and water.
2. 2
   Add the onion, salt, pepper, a few whole cloves and bay leaves.
3. 3
   Cover and place in the refrigerator.
4. 4
   Let soak two days, turning several times.
5. 5
   Remove meat and drain - reserving liquid.
6. 6
   Brown pieces of meat in hot butter.
7. 7
   Gradually add some of the liquid that the meat was pickled inches
8. 8
   Cover and let simmer until the meat is tender about 30-45 minutes.
9. 9
   Just before serving, stir in the sour cream to the gravy if desired.