Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | rabbits |
| 1 cup | water |
| 1 cup | cider vinegar |
| 1 large | onion, sliced salt and coarse-groun; d pepper to t |
| 1 teaspoon | whole cloves |
| 5 \N | or 6 bay leaves |
| 1 \N | stick (8 tbsp.) butter or margarine |
| 1 cup | sour cream |
Cut rabbits into serving pieces, and place in large glass dish. Cover with water and vinegar. Add onion, salt, pepper, cloves, and bay leaves. Soak overnight. Next day remove meat and dry, reserving marinade. Brown in butter, turning often. Gradually add ½ cup marinade. Simmer until meat is tender, about 1 hour. Just before serving, stir in sour cream, and heat over very low flame 15 minutes. Do not allow sauce to boil. Serves 4 From: The Pedernales Country Cookbook Shared By: Pat Stockett From: Pat Stockett Date: 03-27-94 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000