3/4 c. vinegar
3/4 c. red wine
3/4 c. water
3 med. onions, thin sliced
4 juniper berries (optional)
4 whole cloves
2 bay leaves, crumbled
2 tsp. & 2 tsp. salt
1/2 tsp. ground tarragon
3/4 tsp. black pepper
1 rabbit, cut up
3/4 c. & 3 tbsp. flour
1/2 c. butter
1/2 c. hot water
5 tsp. sugar

1. Combine vinegar, wine, water, onion, juniper berries, cloves, bay leaves, 2 teaspoons salt, tarragon and pepper. Pour over rabbit. Let stand 24 hours at room temperature.

2. Combine 3/4 cup flour and 2 teaspoons salt. Dry rabbit and roll in mixture.

3. Brown well in butter. Drain.

4. Strain marinade. Add water and sugar. Pour over rabbit. Cover.

5. Cook over low heat 40-45 minutes or until tender. Remove rabbit and keep hot.

6. Combine 3 tablespoons flour with a little cold water to form a paste. Blend into gravy. Heat and stir until boiling and thickened.

7. Serve over rabbit. Yield 3-4 servings.