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Ingredients (view qty in metric system instead) 1 rabbit, skinned, dressed and cut into serving size pieces 4 cups white vinegar 2 tbsp. salt 1 tbsp. pickling spice 1 tbsp. whole black peppercorns 2 large onions, peeled and sliced, divided 2 tbsp. butter 2 tbsp. all purpose flour 1 cup water 1 tsp. ground cinnamon 1/2 tsp. ground allspice Directions Place the rabbit pieces in a large ceramic or glass bowl or crock. Whisk together vinegar, salt, pickling spice, peppercorns and half of the onions. Pour over rabbit. Cover and refrigerate 24 hours. Drain rabbit and place in a large pot. Add water to cover and heat to a boil. Reduce heat and simmer until tender, about 90 minutes. Remove rabbit and strain liquid. Melt butter in a large skillet. Whisk in flour and water and heat to a simmer. Whisk in broth and cook, stirring, until thickened. Add rabbit, strained cooking liquid, cinnamon, allspice and remaining onions. Cover and simmer 1 hour. Serves 2 to 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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