Hasenpfeffer - cooking recipe

Ingredients

1 (2 1/2 lb.) rabbit
equal parts vinegar and water to cover
1 tsp. sugar
1 1/2 tsp. pickling spice
1 sliced onion
1/2 tsp. salt

Preparation

Soak rabbit 2 days in pickling mixture.
Reserve 1 cup mixture.
Dry rabbit, dip in flour and fry (like a chicken) in oil or fat.
Remove rabbit from frying pan.