AFFILIATE_ID 101 DIRECTIONS Cover rabbit with equal amounts of vinegar and water, onion, seasonings and spices. Let stand in refrigerator for 2 days. Remove rabbit from mixture and dry. Dip rabbit pieces in flour and brown in hot oil. A cast iron pot would work great for this recipe. Gradually a one cup of vinegar water; cover and simmer about one hour or until rabbit is tender. Remove meat to hot platter. Thicken liquid with flour or cornstarch for gravy. Serve over rice. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION dressed rabbit cut in serving pieces DIRECTION MEASUREMENT pound QUANTITY 2 1/2 to 3 DESCRIPTION Heinz Vinegar DIRECTION MEASUREMENT cups QUANTITY 2 to 3 DESCRIPTION water DIRECTION MEASUREMENT cups QUANTITY 2 to 3 DESCRIPTION medium onion sliced DIRECTION MEASUREMENT QUANTITY 1 DESCRIPTION salt DIRECTION MEASUREMENT tsp QUANTITY 2 DESCRIPTION sugar DIRECTION MEASUREMENT cup QUANTITY 1/2 DESCRIPTION black pepper DIRECTION MEASUREMENT tsp QUANTITY 1/4 DESCRIPTION pickling spice DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION Oil for pan frying DIRECTION MEASUREMENT QUANTITY DESCRIPTION Enriched flour for thickening DIRECTION MEASUREMENT QUANTITY KEYWORDS NAME Rabbit (Wild or Tame) NOTE NUTRITION PREP_TIMES AMOUNT 30 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 60 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 4 SOURCE RealCajunRecipes.com TYPE 102