Hasenpfeffer (German Hunter's Stew)

1. Acidic Marinade: Combine red wine vinegar, wine, vegetables, and spices. Marinate the rabbit pieces for 24 to 48 hours - this tenderizes and flavors the rabbit.

2. Preparation: Remove the rabbit and pat it completely dry. Strain the marinade and reserve both the liquid and the vegetables separately.

3. Foundation Building: Cook bacon until crispy, then reserve the fat. Dredge the rabbit in flour and brown it in the bacon fat until deeply golden, about 3-4 minutes per side.

4. Stewing Process: Return all the rabbit to the pot and add the strained marinade. Stir in brown sugar, bring to a simmer for 1 1/2 to 2 hours, and braise until fork-tender, about 1 1/2 to 2 hours.

5. Finishing: Remove from heat and stir in sour cream to create that classic creamy sauce. Garnish with fresh dill and crispy bacon.

Contemporary American Preparations