Granny'S German Hasenpfeffer - cooking recipe

Ingredients

2 to 3 lb. rabbit, cut into pieces
1 1/2 c. cold water
1 c. vinegar
1 Tbsp. pickling spice
2 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
1 medium onion, sliced

Preparation

Combine vinegar, water, salt, pepper and sugar.
Put rabbit pieces in a glass dish or crock.
Pour vinegar mixture over rabbit and lay on onion rings.
Make sure you have enough liquid to cover rabbit.
Cover with glass plate
or foil; refrigerate 12 hours (2 days won't hurt).
Remove rabbit and put in pan to cook.
Make a weaker mix of vinegar, water, sugar, salt and fresh onion.
Put 1 tablespoon of pickling spice in cheesecloth or gauze.
Make a tie at top in shape of ball with string.
Cook rabbit until tender over medium heat.
Do not boil.
Thicken with cornstarch to make a thin gravy.