• 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
  1. 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.