~ 1 rabbit, cut into serving pieces
~ water
~ vinegar
~ salt and pepper
~ flour
~ 2 medium onions, chopped
~ 2 carrots, diced
~ 3 potatoes, diced
~ pie crust or biscuits

Soak rabbit in equal parts of water and vinegar overnight.

Remove rabbit from water/vinegar mixture and dry. Season with salt and pepper to taste and roll in flour.

In a stew pot, large skillet or dutch oven, heat a little oil and brown the rabbit quickly on both sides.

Add enough water to cover the rabbit. Cover and simmer for 1 to 1 1/2 hours.

Add the onions, carrots and potatoes. Cover and simmer until carrots are tender.

Thicken the broth with flour. Use 2 tablespoons of flour for each cup of broth.

Pour into a greased baking dish and top with the pie crust or with biscuits.

Cook at 375 degrees until the crust is golden brown.