Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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
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.
