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1
Heat the oven to 325F.
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2
Put the flour on a plate and season with salt and pepper.
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3
Stir to combine.
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4
Season the rabbit with salt and pepper, then lightly coat it with the seasoned flour.
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5
Heat the oil in a large ovenproof or cast-iron skillet set over medium-high heat.
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6
Add the rabbit in batches and brown it on all sides, about 15 minutes per batch.
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7
Transfer the rabbit to a plate and set aside.
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8
Reduce the heat under the skillet to medium.
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9
Add the onion, celery, and carrot and cook for about 5 minutes.
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10
Add the capers and raisins and cook, stirring, for about 5 minutes.
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11
Add the rabbit back to the pan.
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12
In a small bowl, combine the honey and vinegar.
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13
When the honey has dissolved, pour the mixture over the rabbit.
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14
Add the broth and season with salt and pepper.
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15
Cover and bake for 1 1/2 hours or until the meat is very tender and falling off the bone.
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16
Remove the rabbit from the pan, and when cool enough to handle, diligently remove the bones.
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17
Transfer the meat and all the vegetables in the skillet to a large loaf pan.
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18
Cool and chill overnight.
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19
I serve this straight out of the loaf pan with sourdough bread.
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20
A rabbits foot carried in the pocket was a lucky charm in the early twentieth century; examples mounted in silver made in America but sold in England were advertised as the left hind foot of a rabbit killed in a country churchyard at midnight, during the dark of the moon, on Friday the 13th of the month, by a cross-eyed, left-handed, red-headed bowlegged Negro riding a white horsethis we do not guarantee.
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21
Folk-Lore 19 (1908) 296.
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22
One hundred marbles for a dollar is a pretty cheap price for ammoor good luck.
