Ingredients
- 1 large or 2 small rabbits, cleaned, skinned, and cut into pieces shopping list
- Marinade: shopping list
- 1/2 c. red-wine vinegar shopping list
- 1 1/2 c. water shopping list
- 1 c. dry red wine (I prefer a beaujolais to a heavier burgundy) shopping list
- 1 large or 2 medium onions, thinly sliced shopping list
- 1 t. salt shopping list
- 1 t. dry mustard shopping list
- 1 t. ground pepper shopping list
- 1 T. pickling spices shopping list
- 4 whole cloves shopping list
- 2 bay leaves shopping list
- flour, seasoned with salt and pepper shopping list
- 4 T. clarified butter shopping list
- sugar (start with 1 T.) shopping list
- 3 T. flour shopping list
- 1/2 c. sour cream shopping list
- 1/2 c. heavy cream shopping list
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.
The Rating
Reviewed by 1 people-
I havent had this since I moved down south 25 years ago...my brothers hunted every year and I remember cleaning the rabbits with them and my mom...brings back great memories for me...Thanks.
paprikamama
in Lake Mary loved it
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" It was excellent "