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2 Rabbits (cut into serving size pieces)
1 c Vinegar
1 cn Beer (12 oz)
2 lg Onions (sliced)
1 tb Mixed pickling spice
1 ts Salt
1/8 ts Pepper
1/4 c Flour
1/4 c Oil (Canola oil)
1 tb Sugar
Marinate the rabbit pieces in the combined vinegar, beer, onions, pickling spice, salt and pepper in a covered crock. Place in the refrigerator for 1 or 2 days (I prefer 2 days) and turn the meat several times. To Cook: Dry the rabbit pieces with paper towels. Dip the pieces in flour and brown on all sides in oil using a Dutch oven or deep frying pan. Pour off the oil. Strain the marinade, add sugar and pour over the rabbit pieces. Bring to boiling point. Cover and simmer over low heat for 40 minutes or until rabbit is tender. Add 1/2 cup white wine to the gravy and thicken.
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