Re: How to take care of Rabbits "some humor'

Jim, That brought back memories of living on the farm and raising rabbits. Started out with five, and within a couple of years, had over four hundred springers( I think that's what they can rabbits big enough to butcher). Larry

  James Sherwood <jimwsherwood@yahoo.com> wrote:


RABBIT WITH DARK RAISIN GRAVY

1 to 2 rabbits cut into quarters
1/2 cup vinegar
2 teaspoons salt
1 tablespoon minced onion flakes or 1 small onion, chopped
4 whole cloves
2 bay leaves
1/2 teaspoon allspice (optional)
1/2 cup dark raisins
1/4 cup brown sugar

Place rabbit pieces in deep pot and cover with cool water. Add 1/4
cup of vinegar to water and bring to a boil. Let boil 5 minutes.
Throw this water away.

Again, cover rabbit with cool water and add 1/4 cup vinegar, 2 tsp.
salt, onion, cloves, bay leaves, and allspice. Cook until almost
tender and then add raisins and brown sugar. Continue cooking until
rabbit is tender and done.

Remove rabbit from pot and thicken liquid with a paste of flour and
water. Replace rabbit in thickened gravy and heat just before
serving.
Serve on a bed of Hosta leaves with some french bread.

Happy spring.
Jim Sherwood z5a and planting garlic. (Yesterday)


=====

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