1 lg. (2 lb.) rabbit or 2 sm. (1 lb.) rabbits, cut into serving pieces
1 c. flour
1 tsp. paprika

MARINADE:

2 c. dry white wine
1 onion, minced
6 whole black peppercorns
1 c. vinegar
1 tbsp. minced parsley or dried
1 tsp. salt

Combine ingredients for marinade. Pour over rabbit and refrigerate for 24 hours. In paper bag, combine flour, salt and pepper to taste. Shake rabbit pieces in bag until well coated. Fry in hot oil until golden and done, about 20 minutes per side. Serves 4.