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Granny's Rabbit Stew australian, meats 1 rabbit 1 onion; chopped 2 carrots; sliced 1 3/4 cup water 1 teaspoon spiced vinegar 1 tablespoon flour 1 extra water (cold) 1 salt and pepper to taste ----SPICED VINEGAR---- 1 pint vinegar 1 tablespoon molasses 1 teaspoon golden syrup 1 pinch salt 1/4 teaspoon pepper 1 onion; grated for juice 1 clove garlic; crushed for 1 _ juice 1 teaspoon zest of lemon 1/2 cup water 1/4 teaspoon ground ginger Clean rabbit (skin, gut and wash) then cut into joints. Cover with water and keep cold overnight. Drain and cut into smaller pieces. Put rabbit pieces in a stewpan with 1 3/4 cups of water and chopped onion. Bring to boil, reduce heat, cover, simmer for 1 1/2 hours. Add the sliced carrots, simmer further 30 minutes or until meat is tender. Blend flour with a little extra cold water, add to stew with spice viengar, stir until thickened. Add salt and pepper to taste. Spiced vinegar ~~~~~~~~~~~~~~ Blend all ingredients together, and store in a cool place. From " A Taste of the Past - Some Pioneer Cooks of Happy Valley and the Southern Hills" - South Australia Typed by Vicki Crawford - Australia Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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