| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Meats, Ethnic, Alcohol |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS (G.PHELPS1) |
| 4 |
lb |
Rabbit |
| 1 1/2 |
c |
Dry red wine |
| 3/4 |
c |
Cider vinegar |
| 2 |
ts |
Salt; optional |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Onions; chopped |
| 1 |
tb |
Mixed pickling spice |
| 1/2 |
c |
Flour |
| 4 |
tb |
Butter |
| 1 |
c |
Onions; thinly sliced |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold
water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper,
bay leaf, chopped onions, and pickling spice. Add the rabbit and let
marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain
the rabbit; strain and reserve the marinade. Dry the rabbit with paper
towels and roll in flour.
Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and
sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade.
Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn
the pieces occasionally and add more marinade if needed. Taste for
seasoning. Mix the sour cream into the gravy just before serving.
Source: The Complete Round the World Cookbook by Myra Waldo.
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