Little Bay de Noc Fishing Reports

I'm sure quite a few of you know Hassenpfeffer but for those that don't here's a rabbit receipe. Grandma passed this one down to my Mom but here it is

2 rabbits cut into serving pieces

3 tablespoons butter

1/2 teaspoon salt

1 medium onion

4 whole cloves

12 whole black peppercorns

1 teaspoon chopped parsley

1/2 teaspoon thyme

1 bay leaf

1/4 cup lemon juice

1 cup port

2 1/2 cups beef stock or bouillion

Stud the peeled onion with the whole cloves. Make a small bouquet  by tying the peppercorns, parsley, thyme and bay leaf in a small cheesecloth pouch. Preheat oven to 350° F.

Sprinkle rabbit pieces with salt and pepper and sauté in the butter until brown on all sides. Place in a 3 quart casserole. Add salt, bouquet and studded onion, followed by the lemon juice, port and stock or boullion. Cover and bake for 1 1/2 hours. Ten minutes before it's done, remove the cheesecloth bag. The pan juices can be thickened to make a gravy

I'm guessing that you might be able to do this in a crockpot by browning the rabbit first but I've never done it that way.

If there are any snowshoes this year I'll try it that way