Rabbit in Spiced Marinade and Cream

Chef Jeff Garland's Note:

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.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 large onion , sliced
• 3 cups white vinegar
• 3 cups water
• 1 tablespoon pickling spices
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 bay leaves
• 8 whole cloves
• 1 (2 ½ lb) rabbit , skinned, cut into serving-size pieces
• ¼ 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.