Rabbit in Spiced Marinade and Cream
Ready In: 45 mins
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 1/2lb) 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
- 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.
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