How to make it

  • Mix the marinade, bring to a boil, then simmer for an hour. Cool to room temperature. Marinate the rabbit for at least a day (two is better).
  • Remove the rabbit pieces and dry them. Dredge them in the seasoned flour and brown in the butter on all sides. Strain the marinade and add it to the rabbit, cover tightly, and simmer for an hour. Remove the rabbit and place on a serving platter.
  • Add 1 T. sugar to the broth and taste. Add additional sugar if necessary to get the balance of sweet and sour you prefer. Blend the 3 T. flour with the cream and sour cream and add it, stirring constantly, cooking for a couple of minutes to thicken and remove the flour taste. Add salt and pepper to taste, pour over the rabbit, and serve.

Reviews & Comments 3

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  • ehall2 9 years ago
    I made this recipe tonite for my 7th. grade son's literature class. They were having a german food nite with the reading activity,WOW What a hit it made!! Only 2 negative comments made and the women that made them were really not that swift,more bold and stupid. Excellent recipe!!!!!!!!!!!!!!! Every one that ate it liked it, the two negatives wouldn't try it. I had 2 rabbits left in my freezer from hunting season. My wife ate the one piece out of 8 that came back home and loved it,although she said I needed to work on my dishes overall eye-appeal and more folks would probably try it! LOL
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    " It was excellent "
    paprikamama ate it and said...
    I havent had this since I moved down south 25 years brothers hunted every year and I remember cleaning the rabbits with them and my mom...brings back great memories for me...Thanks.
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  • unswissmiss 10 years ago
    Will have to try this once the weather gets colder again. Yum! I love rabbit! (Though I love venison more.)
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