1 lg. rabbit (or 2 sm.)
1 c. cider vinegar
3 c. red wine
1 c. + 2 tbsp. butter
2 med. onions, sliced
5 tbsp. flour
2 tsp. sugar
1 tsp. salt
1 bay leaf
4 cloves
2 tbsp. soy sauce

The Hasenpfepper should be cooked in a cast iron Dutch oven for best results. Cut the rabbit into 12 pieces. Marinade overnight in vinegar and wine mixture. Drain the rabbit pieces, saving the marinade. Dry rabbit pieces and saute in 1/2 cup butter for 15 minutes. Saute onions in the rest of the butter, add flour and continue to saute until brown. Be careful not to burn this mixture. Stir in the wine-vinegar marinade to make a smooth sauce. Add rabbit and onions with the butter they are sauteed in. Add the remaining ingredients and simmer on very low for at least 3 hours. Serve with mashed potatoes, carrots and peas.