I can remember rabbit hunting as a young child, especially when the moon was full. We always ate what we killed otherwise Mom wouldn’t let us hunt.
Cover rabbit with equal amounts of vinegar and water, onion, seasonings and spices. Let stand in refrigerator for 2 days.
Remove rabbit from mixture and dry. Dip rabbit pieces in flour and brown in hot oil. A cast iron pot would work great for this recipe.
Gradually add one cup of vinegar water; cover and simmer about one hour or until rabbit is tender.
Remove meat to hot platter. Thicken liquid with flour or cornstarch for gravy. Serve over rice.
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