Sweet and Sour Rabbit

Ingredients

1 1/4 cups all-purpose flour, divided use

1 teaspoon salt

2 tablespoons water

3 pounds rabbit

1 1/4 cups pineapple juice, divided use

1 tablespoon cornstarch

1 (8-ounce) can crushed pineapple, drained

Combine eggs, 1/4 cup flour, salt, and water in a bowl; mix well and chill for 1 hour.

Debone the rabbit and cut into 1-inch pieces. Coat the pieces with 1 cup flour then dip singly into the chilled batter.

Deep-fry in oil at 375°F (190°C) until golden brown; drain.

To prepare the sauce, heat 1 cup pineapple juice and sugar in a saucepan, stirring until the sugar dissolves. Stir in a mixture of cornstarch and 1/4 cup pineapple juice. Cook until the mixture thickens, stirring constantly. Add crushed pineapple (drained), vinegar, and prepared mustard; mix well. Serve warm with the rabbit.