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2 to 3 lb. young rabbit
1/4 c. butter or oil
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. pineapple juice
1/4 c. vinegar
1 c. pineapple chunks
1 medium green pepper
1 1/2 Tbsp. cornstarch
1/4 c. sugar
1/2 c. water

Heat butter or oil in heavy pan and brown rabbit over
moderate heat. Season with salt and pepper. Add pineapple
juice and vinegar. Cover pan and cook over low heat for 45
minutes or until meat is tender. Add pineapple and sliced
green pepper, then cook a few minutes longer. Mix cornstarch
and sugar and stir into the water. Stir this mixture gradually
into liquid in the pan of rabbit and cook slowly about 5
minutes. Serves 4 to 6.

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