Sour Braised Rabbit

The basic outline for this recipe appeared in the January 9, 1894, issue of the Berks County Hamburger Schnellpost. The most popular local wines used at that time were produced at the wineries of William H. Kalbach near Hamburg and at the Reininger Wine Cellars near Reading. For this recipe I suggest a chambourcin as a modern substitute or even one of the robust pinot noirs from York County.