Roast Rabbit With Sour Cream Gravy

Yield: Serves four

Ingredients:​

• 1 cleaned rabbit, cut into pieces

• Brine:

• 1 cup vinegar

• 1 cup water

• 1 large onion, sliced

• 1 sprig thyme

• 2 or 3 bay leaves

• A few whole black peppers

• A few whole allspice

• 1 piece of ginger

• 3 or 4 whole cloves

• Other ingredients:

• Bacon strips

• Butter

• 2 onions, sliced

• Cream

• Sour cream

​Directions:

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​​1. Boil together (about 15 minutes) the vinegar, water, onion, thyme, bay leaves, black peppers, allspice, ginger, and cloves.

2. Cool and pour over rabbit.

3. Let it lie thus 3 or 4 days in warmer weather or 8 days in cold, turning it each day.

4. When ready to cook, interlard with strips of bacon and place in a roaster with a piece of butter, 2 sliced onions, and some of the brine.

5. Place the rabbit in the pan with the interlard side down.

6. While roasting, it must be turned frequently and based with cream and dotted with bits of butter over the top.

7. If the gravy evaporates, add more liquor (brine) or sour cream.

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