Rabbit (Wild or Tame)

4 servings Intermediate
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Rabbit (Wild or Tame)
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. This sweet-and-sour rabbit recipe uses a vinegar marinade to tenderize the meat, then it’s fried and simmered in a tangy gravy to serve over rice.

Ingredients

4 servings
  • 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-by-Step Instructions

  1. Cover rabbit with equal amounts of vinegar and water, onion, seasonings and spices. Let stand in refrigerator for 2 days.
  2. Remove rabbit from mixture and dry. Dip rabbit pieces in flour and brown in hot oil in a cast iron pot or heavy skillet.
  3. Gradually add one cup of the vinegar-water marinade; cover and simmer about one hour or until rabbit is tender.
  4. Remove meat to hot platter. Thicken liquid with flour or cornstarch for gravy. Serve over rice.

Common Problems and Solutions

Q: Why marinate for 2 full days?

A: The vinegar marinade tenderizes the meat and removes any gamey flavor, especially important for wild rabbit. Domestic rabbit can marinate for just 24 hours if you prefer, but wild rabbit benefits from the full 2 days.

Q: Can I shorten the marinating time?

A: For domestic (tame) rabbit, you can reduce to 24 hours. For wild rabbit, the full 2 days is recommended to ensure tenderness and mild flavor.

Tips and Techniques

Wild rabbit tends to be leaner and tougher than domestic rabbit, so don’t skip the marinade or you’ll have chewy meat. When browning, make sure your oil is hot enough to get a good sear, but not so hot that it burns. The long simmer in the vinegar gravy is what makes this dish tender and flavorful.

Ingredient Substitutions

  • Heinz Vinegar (white vinegar): apple cider vinegar
  • rabbit: chicken thighs or legs
  • pickling spice: combination of mustard seeds, bay leaf, peppercorns, and allspice

Equipment Needed

  • Cast iron pot or heavy skillet
  • Large non-reactive container for marinating (glass or plastic)
  • Tongs for turning rabbit pieces

Historical Context

Rabbit hunting by moonlight was a common practice in rural Louisiana, where rabbit was an important source of protein. The vinegar marinade technique has roots in European game cooking and was adapted by Cajun and Southern cooks for local wild game.