Hasenpheffer

2 rabbits, cut in sections

(marinade)
2 cups burgandy, 2 cups wine vinagar, 2 onions chopped, 1 carrot chopped, 2 teaspoons allspice, 2 bays leaves, 1 teaspoon salt, 1 tablespoon pepper, 1 teaspoon mustard seed, 3/4 teaspoon thyme, 8 cloves (whole), 4 tablespoons olive oil, 1/2 cup lemon juice, 2 table spoons parsley (chopped), butter, 1/3 pound raw ham (chopped), 6 small green onions (chopped), consomme or beef bouillon

Rub rabbit in salt and pepper. place in marinade mixture. Cover and place in refrigerator for 48 hours. Turn occasionally. Remove and melt 2 tablespoons butter in skillet; add chopped ham and brown. Remove and place in Dutch oven. Brown green onoins in same skillet and place in Dutch oven with ham. Roll rabbit peices in flour and brown in skillet. Add butter, enough to cover. Cover Dutch oven and simmer for 2-1/2 hours or until rabbit is tender. Remove and strain gravey in seperate bowl. Enough for 8 people.