INGREDIENTS

  • 1 rabbit
  • 1 1/2 cups vinegar
  • 1 1/2 cups water
  • 1 onion , sliced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • whole cloves
  • 3 bay leaves
  • 3 tablespoons butter
  • 1 cup sour cream

DIRECTIONS

  1. The rabbit meat should be placed in a deep bowl and covered with the vinegar and water.Add the onion, salt, pepper, a few whole cloves and bay leaves.Cover and place in the refrigerator.Let soak two days, turning several times.Remove meat and drain - reserving liquid.
  2. Brown pieces of meat in hot butter.Gradually add some of the liquid that the meat was pickled inchesCover and let simmer until the meat is tender about 30-45 minutes.Just before serving, stir in the sour cream to the gravy if desired.