~ 1 rabbit, cut into serving pieces
~ salt and pepper
~ 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.