Marinated Rabbit Stew
|Rabbit||3 Pound, cut into pieces|
|Red wine vinegar||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Onion||1 , sliced|
|Carrots||2 , pared and cut in pieces|
|Mixed pickling spices||1 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and pepper.
Cover and refrigerate 2 to 3 days to marinate; turn pieces frequently.
Drain the rabbit; strain and reserve the marinade.
Dry rabbit with absorbent paper.
Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and pepper.
Heat the fat in a Dutch oven or saucepot.
Add the rabbit and brown slowly on all sides.
Add 2 cups of the marinade.
Cover and cook slowly about 45 minutes, or until meat is tender.
Thoroughly blend 1/2 cup of the reserved marinade and 1/4 cup flour.
Slowly pour one half of the mixture into cooking liquid, stirring constantly.
Bring to boiling.
Gradually add only what is needed of remaining mixture for consistency desired.
Bring to boiling after each addition.
Finally, cook 3 to 5 minutes.
Arrange rabbit on a serving platter.
Pour some of the gravy over the rabbit and serve remaining gravy in a gravy boat.