Rabbit in Spiced Marinade and Cream

Submitted by Chef Jeff Garland

"Found this recipe on another site posted by Mary Caladine. I just recently got a chance to try it and glad I did. The marinating really does sink in to the rabbit and makes it tasty, juicy and tender. I followed the recipe exactly and achieved wonderful results."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 large onion, sliced
• 3 cups white vinegar
• 3 cups water
• 1 tablespoon pickling spices
• 2 teaspoons salt
• 1⁄2 teaspoon pepper
• 2 bay leaves
• 8 whole cloves
• 1 (2 1/2 lb) rabbit, skinned, cut into serving-size pieces
• 1⁄4 cup all-purpose flour
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup sour cream

directions

1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
2. Remove meat; strain and reserve marinade.
3. Dry meat well; coat lightly with flour.
4. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade.
5. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
6. Remove meat to a warm platter.
7. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.