For a different kind of Easter Bunny, hop to Gourmet's The Way We Cooked: Varmints, which includes how to make Roast Beaver Michigan, Creamed Woodchuck, Squirrel in Cider and, of course, Hasenpfeffer. Cut a large dressed hare, or jack-rabbits, into serving pieces and let the pieces stand for 24 to 48 hours in a cool place, well covered with a marinade of 2 cups vinegar, 1 cup each of water and claret, 2 large onions, sliced, 1/2 tablespoon salt, 1 teaspoon each of mustard seeds, crushed juniper berries, and freshly ground black pepper, 8 whole cloves, and 3 bay leaves. Turn the meat every 12 hours. Read the rest here.
