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2 1/2 x ca. 450 g | Rabbit, cut up |
3 Tasse | water |
1 Tasse | vinegar |
1/3 Tasse | sugar |
1 mittel | Onion, sliced (1/2 cup) |
1 Teelöffel | Mixed pickling spices |
1/4 Tasse | all-purpose flour |
2 Esslöffel | cooking oil |
2 Esslöffel | water cold |
1 Esslöffel | all-purpose flour |
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.
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