Serves 6
3 pound rabbit 3 cups cider vinegar
3 cups water ½ cup sugar
1 medium onion, sliced 2 carrots, cut up
1 tablespoon salt 1 teaspoon pickling spice
¼ to ½ teaspoon pepper
Wash and cut up rabbit into serving size pieces. Place in deep bowl or crock, layering onions and carrots in with meat. Mix remaining ingredients and pour over rabbit. Cover and refrigerate 2-3 days, turning several times during that time.
3 tablespoons cooking fat 1/3 cup flour
1 teaspoon salt ¼ teaspoon pepper
¼ cup flour
Melt fat in deep pan or Dutch over. Remove rabbit from marinade and pat dry with paper towel. Dredge with flour, salt, and pepper and brown well in pan. Strain marinade, discarding solids. Add 2 cups of liquid to meat, simmer gently 45 minutes to 1 hour or until meat is tender. Mix ½ cup marinade with ¼ cup flour and pour this mixture slowly into pot while it is boiling. Stir constantly; gravy should thicken as it cooks. Add remaining liquid if necessary to obtain desired consistency. Simmer 3-5 minutes. Serve hot.