Ingredients
2 1/2 pounds rabbit, cut up2 cups dry red wine2 tablespoons wine vinegar1 tablespoon sugar1 tablespoon salt1 teaspoon whole cloves1/8 teaspoon black pepper2 bay leaves
Directions
Place cut-up rabbit in flat refrigerator container.
In bowl, combine remaining ingredients; Pour over rabbit. Marinate overnight in refrigerator.
Place marinated rabbit in Crock-Pot. Add 1 1/2 cups marinade. Cover and cook on Low for 8 to 10 hours. Remove meat to warm platter. Thicken gravy, if desired.
cdkitchen.com/recipes/recs/632/Hasenpfeffer-German-Rabbit84011.shtml
2 1/2 pounds rabbit, cut up2 cups dry red wine2 tablespoons wine vinegar1 tablespoon sugar1 tablespoon salt1 teaspoon whole cloves1/8 teaspoon black pepper2 bay leaves
Directions
Place cut-up rabbit in flat refrigerator container.
In bowl, combine remaining ingredients; Pour over rabbit. Marinate overnight in refrigerator.
Place marinated rabbit in Crock-Pot. Add 1 1/2 cups marinade. Cover and cook on Low for 8 to 10 hours. Remove meat to warm platter. Thicken gravy, if desired.
cdkitchen.com/recipes/recs/632/Hasenpfeffer-German-Rabbit84011.shtml