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Braised Rabbit

1 1/2 lb rabbit, cut up
3 cups water
1 cup vinegar
1/3 cup sugar
1 medium onion, sliced (1/2 cup)
1 teaspoon mixed pickling spices
1/4 cup all-purpose flour
2 Tbsp cooking oil
2 Tbsp cold water
1 Tbsp all-purpose flour

In a large bowl combine the 3 cups water, vinegar, sugar, onion,
pickling spices, 2 tsp salt, and 1/4 tsp pepper. Add rabbit.
Cover; refrigerate for 2 days. Remove rabbit from marinade; pat
dry. Reserve the onion slices and 1 cup of the marinade.

In a plastic bag shake rabbit pieces in the 1/4 cup flour to coat.
In a 10-inch skillet slowly brown rabbit in hot oil. Pour reserved
marinade and onions over rabbit. Cover; simmer about 35 minutes
or till meat is tender. Remove rabbit and onions to a serving
platter; keep warm. Measure pan juices. Add water, if necessary,
to make 1 cup liquid; return to skillet. Stir together the 2 Tbsp
cold water and 1 Tbsp flour; stir into pan juices. Cook and stir
till bubbly. Cook and stir 1 to 2 minutes more. Season to taste.
Serves 4.


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