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Name: Wun Wascaly Wabbit!
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Vinegar; 1 md Onion, sliced (1/2 cup); 2 tb Cooking oil; 2 tb Cold water; 1 1 1/2 1 1 1/2 lb Rabbit, cut up; 1/4 c All-purpose flour; 1/3 c Sugar; 1 tb All-purpose flour; 3 c Water; 1 ts Mixed pickling spices

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INGREDIENTS

1 c Vinegar
1 md Onion, sliced (1/2 cup)
2 tb Cooking oil
2 tb Cold water
1 1 1/2 1 1 1/2 lb Rabbit, cut up
1/4 c All-purpose flour
1/3 c Sugar
1 tb All-purpose flour
3 c Water
1 ts Mixed pickling spices

Servings

INSTRUCTIONS

In a large bowl combine the 3 cups water, vinegar, sugar, onion, pickling spices, 2 tsp salt, and 1/4 tsp pepper. Add rabbit. Cover; refrigerate for 2 days. Remove rabbit from marinade; pat dry. Reserve the onion slices and 1 cup of the marinade. In a plastic bag shake rabbit pieces in the 1/4 cup flour to coat. In a 10-inch skillet slowly brown rabbit in hot oil. Pour reserved marinade and onions over rabbit. Cover; simmer about 35 minutes or till meat is tender. Remove rabbit and onions to a serving platter; keep warm. Measure pan juices. Add water, if necessary, to make 1 cup liquid; return to skillet. Stir together the 2 Tbsp cold water and 1 Tbsp flour; stir into pan juices. Cook and stir till bubbly. Cook and stir 1 to 2 minutes more. Season to taste. Serves 4. Posted to Recipe Archive - 06 Oct 96 submitted by: musubi@hula.net Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

NOTES

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Wun Wascaly Wabbit!

1 c Vinegar 
1 md Onion, sliced (1/2 cup) 
2 tb Cooking oil 
2 tb Cold water 
1 1 1/2  1 1 1/2 lb Rabbit, cut up 
1/4 c All-purpose flour 
1/3 c Sugar 
1 tb All-purpose flour 
3 c Water 
1 ts Mixed pickling spices

In a large bowl combine the 3 cups water, vinegar, sugar, onion, pickling  spices, 2 tsp salt, and 1/4 tsp pepper. Add rabbit. Cover; refrigerate for  2 days. Remove rabbit from marinade; pat dry. Reserve the onion slices and        1    cup of the marinade.    In a plastic bag shake rabbit pieces in the 1/4 cup flour to coat. In a  10-inch skillet slowly brown rabbit in hot oil. Pour reserved marinade and  onions over rabbit. Cover; simmer about 35 minutes or till meat is tender.  Remove rabbit and onions to a serving platter; keep warm. Measure pan  juices. Add water, if necessary, to make 1 cup liquid; return to skillet.  Stir together the 2 Tbsp cold water and 1 Tbsp flour; stir into pan juices.  Cook and stir till bubbly. Cook and stir 1 to 2 minutes more. Season to  taste. Serves 4.    Posted to Recipe Archive - 06 Oct 96    submitted by: musubi@hula.net    Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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Nutrition

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Serving Size: 1 Serving (687g)
Recipe Makes: 1 Servings

Calories: 1163
Calories from Fat: 255 (22%)

Amt Per Serving		% DV

	Total Fat 28.4g	38 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 8g
Cholesterol 0mg		0 %
Sodium 508.2mg		18 %
Potassium 57.2mg		2 %
Total Carbohydrate 227g		67 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 225.9g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1163

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