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A Dutch oven or a large, heavy sauce pot having a tight-fitting cover will be needed.
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Clean and cut into serving-size pieces 1 RABBIT, 2 1/2 TO 3 LBS., READY TO COOK WEIGHT If frozen, thaw according to directions on package.)
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Put rabbit pieces into a deep bowl and cover with a mixture of 3 CUPS RED WINE VINEGAR 3 CUPS WATER 1/2 CUP SUGAR 1 MEDIUM SIZE ONION, SLICED 2 CARROTS, WASHED, PARED AND CUT INTO PIECES 1 TABLESPOON SALT 1 TEASPOON PICKLING SPICES 1/4 TEASPOON PEPPER Cover and put into refrigerator 2 to 3 days to marinate.
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Turn rabbit pieces often.
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Drain rabbit pieces, reserving marinade.
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Dry on absorbent paper.
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Strain the marinade.
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Coat rabbit pieces evenly by shaking two or three at a time in a plastic bag containing a mixture of 1/3 CUP ALL PURPOSE FLOUR 1 TEASPOON SALT 1/2 TEASPOON MONOSODIUM GLUTAMATE (Optional) 1/4 TEASPOON PEPPER Heat in the Dutch oven or sauce pot 3 TABLESPOONS FAT Add the rabbit pieces and brown slowly, turning to brown evenly.
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Remove from heat.
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Gradually add 2 cups of the marinade.
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Cover and simmer 45 minutes to 1 hour, or until meat is tender.
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Pour into a screw-top jar 1/2 cup of the reserved marinade.
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Sprinkle onto the liquid 1/4 CUP ALL PURPOSE FLOUR Cover jar tightly and shake until mixture is well blended.
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Slowly pour 1/2 of the mixture into cooking liquid, stirring constantly.
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Bring to boiling.
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Gradually add only what is needed of remaining mixture for consistency desired.
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Bring to boiling after each addition.
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After final addition, cook 3 to 5 minutes.
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Arrange the rabbit pieces on a serving platter.
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Pour some of the gravy over the rabbit and serve with the remaining gravy.
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6 servings.
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The German Cookbook Culinary Arts Institute
