Spiced rabbit

1 servings

Ingredients

Quantity	Measure	Ingredient
2		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		or 6 bay leaves
1		stick (8 tbsp.) butter or margarine
1	cup	sour cream

Directions

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