Granny's rabbit stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rabbit | |
| 1 | Onion; chopped | |
| 2 | Carrots; sliced | |
| 1¾ | cup | Water |
| 1 | teaspoon | Spiced vinegar |
| 1 | tablespoon | Flour |
| Extra water (cold) | ||
| Salt and pepper to taste | ||
| 1 | pint | Vinegar |
| 1 | tablespoon | Molasses |
| 1 | teaspoon | Golden syrup |
| Pinch salt | ||
| ¼ | teaspoon | Pepper |
| 1 | Onion; grated for juice | |
| 1 | Clove garlic; crushed for | |
| _ juice | ||
| 1 | teaspoon | Zest of lemon |
| ½ | cup | Water |
| ¼ | teaspoon | Ground ginger |
Directions
SPICED VINEGAR
Clean rabbit (skin, gut and wash) then cut into joints. Cover with water and keep cold overnight. Drain and cut into smaller pieces. Put rabbit pieces in a stewpan with 1¾ cups of water and chopped onion.
Bring to boil, reduce heat, cover, simmer for 1 ½ hours. Add the sliced carrots, simmer further 30 minutes or until meat is tender.
Blend flour with a little extra cold water, add to stew with spice viengar, stir until thickened. Add salt and pepper to taste.
Spiced vinegar ~~~~~~~~~~~~~~
Blend all ingredients together, and store in a cool place.
From " A Taste of the Past - Some Pioneer Cooks of Happy Valley and the Southern Hills" - South Australia Typed by Vicki Crawford - Australia