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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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My husband is an avid hunter. Almost 55 years ago, his aunt gave us this recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. Mary Calendine, Hiddenite, North Carolina Ingredients:
1 large onion, sliced |
3 cups white vinegar |
3 cups water |
1 tablespoon pickling spice |
2 teaspoons salt |
1/2 teaspoon pepper |
2 bay leaves |
8 whole cloves |
1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces |
1/4 cup king arthur unbleached all-purpose flour |
2 to 3 tablespoons butter |
1 cup (about 8 ounces) 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. Dry meat well; coat lightly with flour. In a large 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.
3. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit. Yield: 6 servings.
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