Old Fashioned Rabbit with Spaetzles

1 small rabbit (2 1/2 pounds), cut into serving pieces

1/2 cup vinegar

2 cups water

2 teaspoons salt

2 teaspoon pepper

1/2 cup sugar

2 tablespoons whole pickling spice wrapped and tied in a cheese-cloth

1 medium onion, sliced

1/2 cup flour

4 tablespoons cooking oil

1/2 pint sour cream


2-1/2 cups all purpose flour

2 teaspoons salt

1 egg slightly beaten

1 cup water

boiling salted water

Combine vinegar, water, salt, pepper, sugar, pickling spice and sliced onion in a bowl. Stir sugar until dissolved. Add pieces of rabbit and cover. Let stand in refrigerator six to ten hours, turning and marinating rabbit occasionally so meat will absorb flavors.

Remove rabbit, save liquid, onions and pickling mixture. Fill dutch oven with two inches water. Place rabbit in water and bring to a slow boil. Boil for five minutes in a rapid boil, pour off water and rinse rabbit well. Repeat this procedure. Put rabbit back into dutch oven with marinating mixture of vinegar water, pickling spice and onions that you have saved from the marinating process and bring rabbit back to a gentle boil.

Remove rabbit, save liquid and onions, but discard pickling mixture.

Place four tablespoons cooking oil in a fry pan on medium heat. Roll rabbit in flour until well coated, shake off excess flour and brown evenly.

Place rabbit in a casserole dish with pickling liquid and onions saved from the last boiling. Stir in sour cream. Cover and place in oven. Bake at 375 degrees for two and a half hours.

To make spaetzles, combine flour, salt, egg and water. Beat until smooth. Heat teaspoon in boiling water (will help the dough come off the spoon easier), drop by one half teaspoon into salted boiling water. Cook 10 minutes. Rinse with cool water and drain. Add to rabbit 30 minutes before serving.

Copyright 1998-2014 Stephen Ricciardelli