Sweet Sour Rabbit

• Small rabbit – about 2½ lbs.
• Flour, salt, pepper
• 2 tbsp. cooking fat or oil
• 1 cup pineapple juice
• ¼ cup vinegar
• ½ tsp. salt
• 1 cup pineapple pieces
• 1 medium green pepper, cut in thin half slices
• 1½ tbsp. cornstarch
• ¼ cup sugar
• ½ cup water

Roll rabbit in mixture of flour, salt and pepper. Heat fat or oil in a heavy pan, and brown the rabbit over moderate heat, turning to brown on all sides. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper, cook a few minutes longer.

Mix cornstarch and sugar and stir in the water. Stir this mixture gradually into liquid in the pan and cook slowly about 5 minutes.