Soured Rabbit

Recipe Ingredients

1		Rabbit - (2 1/2 to 3 lbs) - cut serving pieces
1 cup	237ml	Garlic vinegar
1		Onion - grated
6		Peppercorns
1 teaspoon	5ml	Seasoned salt
1 teaspoon	5ml	Bay leaf (small)
1 cup	237ml	Water
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Paprika
3 tablespoons	45ml	Sweet butter
1/2 cup	118ml	Milk

Recipe Instructions

Make a marinade of vinegar, onion, peppercorns, seasoned salt, bay leaf, and water. Marinate rabbit pieces for 48 hours. Drain and reserve marinade. Roll meat in seasoned flour; shake off and reserve excess. Saute meat in butter in a Dutch oven until brown. Add marinade to the depth of 1/4 inch. Bring to a boil, cover, and simmer for 1 hour. Thicken gravy with remaining flour blended smooth with the milk.

This recipe yields 2 to 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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