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  • 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 all-purpose flour
  • 2 to 3 tablespoons butter
  • 1 cup (about 8 ounces) sour cream


  1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings.
  2. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
  3. Remove meat; strain and reserve marinade.
  4. Dry meat well; coat lightly with flour.
  5. In a large skillet, melt butter; brown meat well.
  6. Gradually add 2 to 2-1/2 cups reserved marinade.
  7. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
  8. Remove meat to a warm platter.
  9. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.

Makes 6 servings.

Serve with dumplings, egg noodles, spaetzle, polenta or rice.

If your not a hunter and are looking for rabbit you might want to try Air Chilled Whole Rabbit Click Here

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