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HASENPFEFFER 
1 dressed rabbit
2 c. water
2 c. vinegar
1 onion, sliced
2 tsp. salt
1/2 tsp. pepper
1 tsp. cloves
1 tbsp. bay leaves

Place rabbit, cut into serving pieces, in a jar with all ingredients. Let stand in cool place 2 days. Remove meat and brown in hot butter. Turn often. Gradually add 1 cup of pickling solution; cover and simmer for 1 hour or until meat is tender. Thicken the remaining liquid for gravy. Yield: 4 servings.
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