Ingredients
2lbrabbit,cleaned and cut into pieces
3cupsred wine vinegar
3cupswater
½cupwhite sugar
1onion,sliced
2carrots,peeled and sliced
1tbspsalt
1cuppickling spice
¼tspground black pepper
⅓cupall-purpose flour
1tspsalt
¼tspground black pepper
3tbsprendered bacon fat
¼cupall-purpose flour
Preparation
Put rabbit into a deep bowl and cover with a mixture of vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and ¼ teaspoon pepper.
Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of flour, 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 ½ cup of the reserved marinade and ¼ cup of flour.
Slowly pour half of the mixture into the cooking liquid, stirring constantly. Bring to boiling.
Gradually add only what is needed of the remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook for 3 to 5 minutes
Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.
