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Bunnies are everywhere!

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[SIZE=11pt]Hasenpfeffer[/SIZE]
[SIZE=10pt]Based on a recipe from Bernard Clayton's Cooking Across America. He says, [/SIZE]
[SIZE=10pt]"If wild rabbits are not at hand, try domestic ones. Either way, delicious, especially [/SIZE]
[SIZE=10pt]when served with potato pancakes, rye bread, and beer." It calls for a 5-quart [/SIZE]
[SIZE=10pt]roaster or flameproof casserole with tight-fitting lid; I use my Dutch oven."[/SIZE]

Ingredients
6 -8 slices bacon, finely chopped
2 rabbits, wild if possible, otherwise domestic
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 cup flour
1/2 cup onion, finely chopped
3/4 cup red wine vinegar
1 cup chicken stock, preferably homemade
1 bay leaf
 
Directions
1. Heat the roaster or casserole over moderate heat and cook the bacon, stirring
and turning it frequently, until crisp, about 10 minutes. Drain on paper towels.
Set the pan with bacon fat aside for a few moments.
2. Cut the rabbit into serving pieces. Cut away and discard the belly meat.
3. Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces
to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces
4. Preheat the oven to 325°F.
5. Heat the reserved bacon fat in the pan over high heat until it sputters.
6. Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes.
Transfer them to a serving plate.
7. Pour off all but 2 tablespoon of fat and cook the onions in it until soft and translucent.
Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high
heat, scraping up any browned bits clinging to the bottom and sides of the pan.
8. Return the rabbit with juices to the roaster or casserole. Add the drained bacon.
Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but
not falling apart.[SIZE=10pt]Serve the rabbit directly from the roaster or casserole, or arrange the [/SIZE]
[SIZE=10pt]pieces attractively on a heated platter.[/SIZE]
 
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