Hasenpfeffer

2 rabbits - cut in serving size peices
1/8 teaspoon pepper
1 12-ounce bottle/can of beer
1 teaspoon mixed pickling spices
1 teaspoon salt
1 cup vinegar
2 large onions -sliced
1/4 cup flour
1/4 cup vegetable oil
1 teaspoon sugar

Combine vinegar, oninons, pickling spices, salt and pepper in a large bowl
Add rabit pieces
Cover and let stand in refrigerator for 1 to 2 days - turning the meat several times
Dry rabbit pieces with absorbent paper, then dip in flour
Heat vegetable oil in large skillet
Add meat and brown on all sides
Pour off excess oil
Strain marinade add with sugar to meat.
Bring liquid to a boil
reduce heat, cover and simmer 40 minutes or until rabbit is tender.
If desired, thicken liquid with flour mixed with a little water.
Serve meat with sauce