1 rabbit, quartered (1 1/2 to 2 lbs.)
4 to 5 sm. onions, sliced
1/2 c. oil
3/4 c. white vinegar
1 1/2 c. tomatoes, chopped
1 tsp. salt
3 sm. cloves of garlic, finely chopped
1 tbsp. mixed pickling spices, tied in cheesecloth
1/2 tsp. pepper
3/4 c. water

Brown rabbit and onions in oil in skillet on top of conventional range. Blot off excess oil with a paper towel. Place rabbit, onions and remaining ingredients in a 3 quart ovenware casserole. Cover.

Set Selector Control to "Normal". Cook for 10 minutes or until boiling. Stir. Change Selector Control to "Simmer". Continue cooking for 30 more minutes or until rabbit and vegetables are tender, stirring once. Remove spice bag. Serve.

TIP: Wild rabbit may need to be simmered for a longer period of time. Total cooking time - 40 minutes. Recipe yields: 4 servings.