• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings


  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 4 lb Rabbit
  • 1 1/2 c Dry red wine
  • 3/4 c Cider vinegar
  • 2 ts Salt; optional
  • 1/2 ts Freshly ground black pepper
  • 1 Bay leaf
  • 1/2 c Onions; chopped
  • 1 tb Mixed pickling spice
  • 1/2 c Flour
  • 4 tb Butter
  • 1 c Onions; thinly sliced
  • 2 tb Sugar
  • 1/2 c Sour cream


Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold
water for 1 hour. Drain and dry.

In a glass or pottery bowl mix together the wine, vinegar, salt, pepper,
bay leaf, chopped onions, and pickling spice. Add the rabbit and let
marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain
the rabbit; strain and reserve the marinade. Dry the rabbit with paper
towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and
sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade.
Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn
the pieces occasionally and add more marinade if needed. Taste for
seasoning. Mix the sour cream into the gravy just before serving.

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