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HASENPFEFFER 
2 rabbits, cut up (5-6 lbs.) or chicken
1 recipe wine marinade (see below)
1 1/2 c. diced onion
1 c. sm. or quartered mushrooms
4 slices bacon, cut up
3-4 tbsp. butter
2 tsp. salt
1/2 c. all-purpose flour
1/2 c. sour cream

In Dutch oven, cook onions, mushrooms and bacon until onions are soft. Lift out vegetables and bacon. Add 3 or 4 tablespoons butter to pan. Lift rabbit out of marinade; pat dry. Strain marinade. Sprinkle salt over rabbit; dip in flour; brown in butter.

When all rabbit is brown, return with onion mixture to pan; pour strained marinade over rabbit and vegetables. Cover and simmer until tender, about 1 hour. Lift rabbit onto a heated platter. Stir salt and flour into sour cream; add to sauce in pan; spoon over rabbit. Serves 8.

MARINADE:

2 c. wine
1 c. water
1/2 c. vinegar
1 tbsp. lemon juice
12 peppercorns
4 cloves garlic
1/2 tsp. each thyme, rosemary, marjoram leaves and 1 c. celery leaves
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