Old-Style German Rabbit

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

This classic rabbit dish from the old country needs half a week to marinate, but it's worth the trouble.


  • 1 rabbit, skinned and cut into serving pieces, blood and liver reserved


In a large glass or crockery bowl (no metal), combine ¾ cup of the white wine, the water, onion, carrot, half the bay leaves, half the thyme, the peppercorns, and the blood and liver of the rabbit. Add the rabbit and marinate for 3 to 5 days in a cool spot. When ready to cook, presoak an unglazed clay