Print
Email
Add a photo
Ingredients
- 2 wild rabbits (dressed)
- 1 quart. vinegar
- 2 tbsp. salt
- 1 tbsp. pickling spices
- 1 tbsp. peppercorns
- 2 onions (sliced)
- 2 tbsp. bacon grease
- 2 tbsp. flour
- 1 c. water
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
Directions
- In large bowl or possibly crock pot, pour vinegar, salt, pickling spices and peppercorns. Stir to dissolve salt. Cut rabbits into serving pcs (remove loin from ribs or possibly cut ribs from back). Add in rabbit to vinegar mix and top with 1 sliced onion. Cover and let stand in a cold place 24 hrs.
- Remove rabbit, pick or possibly brush off any spices clinging to rabbit. Put rabbit in Dutch oven. Cover with water. Bring to boil, reduce heat. Cover and simmer till tender. Remove rabbit, cover with foil, set aside. Reserve broth.
- Heat bacon grease in skillet over medium heat. Stir in flour till blended. Add in 1 c. of water slowly, stirring constantly till thickened. Stir in 1 c. of reserved broth, cinnamon, allspice and remaining sliced onion. Add in rabbit. Reduce heat, cover and simmer 1 hour.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1488g | |
| Calories 610 | |
| Calories from Fat 238 | 39% |
| Total Fat 26.55g | 33% |
| Saturated Fat 10.33g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 14064mg | 586% |
| Potassium 1192mg | 34% |
| Total Carbs 50.42g | 13% |
| Dietary Fiber 8.8g | 29% |
| Sugars 12.42g | 8% |
| Protein 5.36g | 9% |
