Prep 10 mins
Cook 35 mins
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.
- 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
- In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
- Remove meat; strain and reserve marinade.
- Dry meat well; coat lightly with flour.
- In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade.
- Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
- Remove meat to a warm platter.
- Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.