2 wild rabbits (dressed)
1 qt. vinegar
2 tbsp. salt
1 tbsp. pickling spices
1 tbsp. peppercorns
2 onions (sliced)
2 tbsp. bacon grease
2 tbsp. flour
1 c. water
1 tsp. cinnamon
1/2 tsp. allspice

In large bowl or crock pot, pour vinegar, salt, pickling spices and peppercorns. Stir to dissolve salt. Cut rabbits into serving pieces (remove loin from ribs or cut ribs from back). Add rabbit to vinegar mixture and top with 1 sliced onion. Cover and let stand in a cool place 24 hours.

Remove rabbit, pick or brush off any spices clinging to rabbit. Put rabbit in Dutch oven. Cover with water. Bring to boil, reduce heat. Cover and simmer until tender. Remove rabbit, cover with foil, set aside. Reserve broth.

Melt bacon grease in skillet over medium heat. Stir in flour until blended. Add 1 cup of water slowly, stirring constantly until thickened. Stir in 1 cup of reserved broth, cinnamon, allspice and remaining sliced onion. Add rabbit. Reduce heat, cover and simmer 1 hour.