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Soured Rabbit

1 Rabbit - (2 1/2 to 3 lbs) -- cut serving pieces
1 cup Garlic vinegar
1 Onion -- grated
6 Peppercorns
1 teaspoon Seasoned salt
1 small Bay leaf
1 cup Water
1/2 cup Flour -- seasoned with 1/2 teaspoon Salt -- and 1/4 teaspoon Paprika
3 tablespoons Sweet butter
1/2 cup Milk


Make a marinade of vinegar, onion, peppercorns, seasoned salt, bay leaf, and water. Marinate rabbit pieces for 48 hours. Drain and reserve marinade. Roll meat in seasoned flour; shake off and reserve excess. Saute meat in butter in a Dutch oven until brown. Add marinade to the depth of 1/4 inch. Bring to a boil, cover, and simmer for 1 hour. Thicken gravy with remaining flour blended smooth with the milk.

This recipe yields 2 to 4 servings.


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