Place cut up rabbit in a crock jar and cover with vinegar and water. Add 1 sliced onion, salt and pepper to taste, cloves and 2 bay leaves. Allow to soak for 2 days. Remove meat and brown thoroughly in hot butter, turning it often.  Then gradually add the sauce in which it was pickled. Simmer 1/2 hour or until tender. Before serving, add 1 cup thick sour cream. The amount of water and vinegar depends on the amount of meat pieces. (Equal parts of water and vinegar to cover meat).

Keep your fork.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s