Instructions: In a large bowl combine the 3 cups water, vinegar, sugar, onion, pickling spices, 2 tsp salt, and 1/4 tsp pepper. Add rabbit. Cover; refrigerate for 2 days. Remove rabbit from marinade; pat dry. Reserve the onion slices and 1 cup of the marinade.

In a plastic bag shake rabbit pieces in the 1/4 cup flour to coat. In a 10-inch skillet slowly brown rabbit in hot oil. Pour reserved marinade and onions over rabbit. Cover; simmer about 35 minutes or till meat is tender.

Remove rabbit and onions to a serving platter; keep warm. Measure pan juices. Add water, if necessary, to make 1 cup liquid; return to skillet.

Stir together the 2 Tbsp cold water and 1 Tbsp flour; stir into pan juices.

Cook and stir till bubbly. Cook and stir 1 to 2 minutes more. Season to taste.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.