Yield: 4 Servings
|1 \N||Onion; chopped|
|2 \N||Carrots; sliced|
|1 teaspoon||Spiced vinegar|
|\N \N||Extra water (cold)|
|\N \N||Salt and pepper to taste|
|1 teaspoon||Golden syrup|
|\N \N||Pinch salt|
|1 \N||Onion; grated for juice|
|1 \N||Clove garlic; crushed for|
|\N \N||_ juice|
|1 teaspoon||Zest of lemon|
|¼ teaspoon||Ground ginger|
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