More Great Recipes: Wild Game


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Member since 2007

Serves | Prep Time | Cook Time


1 4-lb rabbit
2 c.dry red wine
1 c. apple cider vinegar
1/2 c. chopped onion
1/2 c. chopped apple
1/4 c. sugar
2 tsp. salt
1/2 tsp. pepper
1 tsp. pickling spice
1 small onion, sliced
1 apple, pared, cored and thinly sliced
1/4 c. butter or margarine
2 T. flour

Cut rabbit into serving pieces. Combine red wine, vinegar, chopped onion, chopped apple, sugar, salt, pepper and pickling spice in a glass or pottery bowl and add rabbit pieces. Marinate in the refrigerator for 36-48 hours, turning the pieces occasionally. Remove rabbit, wipe dry and dredge in flour. Strain marinade and reserve. Melt butter or margarine in deep skillet or Dutch oven; saute onion and apple slices, add rabbit pieces, and brown on all sides over medium heat. Gradually add one to two cups of reserved marinade. Cover; simmer for 60-90 minutes, or until tender and cooked through. Add more liquid as needed. Thicken with flour for gravy, if desired. Serve with noodles or dumplings along with a sour cream garnish.

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