- 6
Ingredients
- 2 Pound rabbit
- 2 Cup vinegar
- 1/2 Cup sugar
- 1 Medium onion sliced
- 2 Tsp. salt
- 1/2 Tsp. pepper
- 1 Tsp. pickling spice
- 1/4 Cup butter or oil
- 1 Tblsp cornstarch
Preparation
Step 1
DIRECTIONS:
Cut rabbit into serving pieces. In a covered glass (or other non-reactive container) combine vinegar, sugar, onion, salt, pepper and pickling spice with enough water to cover the meat and pour over rabbit. Let stand in refrigerator for 36 to 48 hours, turning the rabbit. Remove rabbit and wipe dry, reserve the marinade. Heat butter in the cooker and sear rabbit on all sides until golden brown. Gradually add 1 ½ cups of marinade liquid. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 15 minutes. Remove the cooker from heat and use the quick or cold water release method. Remove meat with a slotted spoon. Thicken sauce with 1 tablespoon cornstarch mixed in 1/3 cup cold water, stir often as it thickens but do not boil.