This is an unusual German rabbit stew called, according to Mimi Sheraton in her excellent book The German Cookbook: A Complete Guide to Mastering Authentic German Cooking, eingemachtes kaninchen. It is a Swabian recipe, from Southern Germany. Read the recipe and you don’t immediately think of Germany, but rather of that country’s financial nemesis: Greece. Lemon, capers and bay leaves play a prominent role in this stew. | @huntgathercook
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