| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1 1/2 lb Rabbit, cut up | ||
| 3 | c | Water |
| 1 | c | Vinegar |
| 1/3 | c | Sugar |
| 1 | md | Onion, sliced (1/2 cup) |
| 1 | ts | Mixed pickling spices |
| 1/4 | c | All-purpose flour |
| 2 | tb | Cooking oil |
| 2 | tb | Cold water |
| 1 | tb | All-purpose flour |
| 1 | cup of the marinade. |
INSTRUCTIONS
In a large bowl combine the 3 cups water, vinegar, sugar, onion, pickling spices, 2 tsp salt, and 1/4 tsp pepper. Add rabbit. Cover; refrigerate for 2 days. Remove rabbit from marinade; pat dry. Reserve the onion slices and In a plastic bag shake rabbit pieces in the 1/4 cup flour to coat. In a 10-inch skillet slowly brown rabbit in hot oil. Pour reserved marinade and onions over rabbit. Cover; simmer about 35 minutes or till meat is tender. Remove rabbit and onions to a serving platter; keep warm. Measure pan juices. Add water, if necessary, to make 1 cup liquid; return to skillet. Stir together the 2 Tbsp cold water and 1 Tbsp flour; stir into pan juices. Cook and stir till bubbly. Cook and stir 1 to 2 minutes more. Season to taste. Serves 4. Posted to Recipe Archive - 06 Oct 96 submitted by: musubi@hula.net Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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