1 medium sized rabbit, approx. 3 lbs
2 cups of water, divided
2 cups of red wine vinegar
2 bay leaves
10 black peppercorns
1 large size onion, peeled and sliced thin
3 tablespoons of butter
1/3 cup of brown sugar or appelstroop
1 tablespoon flour
1/3 cup of water
Cut the rabbit up. Make sure you remove small bones or splinters before cooking the meat, they can be nasty.
Add the water, vinegar, bay leaves, peppercorns and slices of onion to a large bowl and add the pieces of meat. Cover and refrigerate overnight.
The next day, take the meat out of the marinade and pat it dry with some paper towels. Heat two tablespoons of butter in a Dutch oven and quickly brown the meat on all sides. Remove from the pan, brown the onions and add the meat back in. Pour the marinade over the meat but keep the peppercorns behind, they are a pain to remove once the sauce is made. Bring to a boil, turn low and simmer for about 30 minutes. Remove the meat from the pan, scrape all the brown bits from the bottom of the pan and add the appelstroop or brown sugar and the second cup of water if needed. Bind the sauce with a tablespoon of flour and 1/3 cup water, taste and adjust with salt and pepper. Add the meat back to the sauce and simmer for another hour or until the meat is tender to the point where it falls off the bone.
Serve with boiled potatoes or pommes duchesse and red cabbage. Zalig Kerstfeest, everyone!