Rabbit in Spiced Marinade and Cream |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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 1/2 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 |
Directions:
1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
2. Remove meat; strain and reserve marinade.
3. Dry meat well; coat lightly with flour.
4. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade.
5. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
6. Remove meat to a warm platter.
7. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.
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