Grandpa always said, "It doesn't get any better than this" when Grandma made this recipe. I agree.
Time: 3 hrs • Prep Time: 20 min • Cook Time: 1 hrs and 30 mins
Serving Size: 2-4 people
2 young rabbits, cut into serving pieces
1 cup red wine vinegar
1 cup water
3/4 cups brown sugar
1 large sweet onion, cut into slices
1 teaspoon salt
1 tablespoon pickling spices
1/2 teaspoon black peppercorns
In a cheese cloth bag place the pickling spices and peppercorns.
Mix all the ingredients EXCEPT the rabbit into a sauce pan and bring to a boli. Cool, add rabbit, and let stand for 2-3 days in the refrigerator. Remove the rabbit from the marinade and pat the rabbit dry. Dip rabbit into flour and brown lightly in butter in a heavy fry pan. Gently add one cup of marinade to the rabbit, cover and cook for 1 1/2 hours, or until tender. Remove the rabbit and thicken the gravy with 2 tablespoons cornstarch moistened with water.
Serve with buttered noodles and sour cream for a Sunday dinner to remember.
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