Instructions: Make a marinade of vinegar, onion, peppercorns, seasoned salt, bay leaf, and water. Marinate rabbit pieces for 48 hours. Drain and reserve marinade. Roll meat in seasoned flour; shake off and reserve excess. Saute meat in butter in a Dutch oven until brown. Add marinade to the depth of 1/4 inch. Bring to a boil, cover, and simmer for 1 hour. Thicken gravy with remaining flour blended smooth with the milk.

This recipe yields 2 to 4 servings.

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