Rabbit (Wild or Tame)

  • Yield : 4 servings
  • Servings : 4 servings
  • Prep Time : 48:0 h
  • Cook Time : 60m
  • Ready In : 49:0 h
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I can remember rabbit hunting as a young child, especially when the moon was full. We always ate what we killed otherwise Mom wouldn’t let us hunt.


  • 2 1/2 to 3 lb dressed rabbit cut in serving pieces
  • 2 to 3 cups Heinz Vinegar
  • 2 to 3 cups water
  • 1 medium onion, sliced
  • 2 tsp salt
  • 1/2 cup sugar
  • 1/4 tsp black pepper
  • 1 tsp pickling spice
  • Oil for pan frying
  • Enriched flour for thickening


Step 1

Cover rabbit with equal amounts of vinegar and water, onion, seasonings and spices. Let stand in refrigerator for 2 days.

Step 2

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.

Step 3

Gradually add one cup of vinegar water; cover and simmer about one hour or until rabbit is tender.

Step 4

Remove meat to hot platter. Thicken liquid with flour or cornstarch for gravy. Serve over rice.

Recipe Type:


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Kaplan, Louisiana Louisiana
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