Rabbit (Wild or Tame)2002-06-24
- Course: Main Dishes
- Yield : 4 servings
- Servings : 4 servings
- Prep Time : 48:0 h
- Cook Time : 60m
- Ready In : 49:0 h
- Add to Recipe Box
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
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 add 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.