Rabbit Stew

1. 1

   Disjoint the rabbit.

2. 2

   Cover and soak overnight in equal parts of water and vinegar. Drain well, then roll in flour and fry rabbit in hot bacon fat or butter.

3. 3

   Place rabbit in a casserole or pan. To 1/3 cup drippings, add 4 tablespoons flour, stirring until it bubbles.

4. 4

   Pour in 2 cups of water and cook until mixture thickens. Salt to taste, then pour in 1 cup tart red jelly and 1 tablespoon mixed pickling spices. Pour this gravy mixture over the rabbit. If necessary, add more water.

5. 5

   Meat should be covered. Close casserole tightly and cook for 1 hour or more. Serve with noodles or brown rice.

No additional tips available.