Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg or 2 small rabbit[s]
1/2 c vinegar
1 1/2 c water
1 c dry red wine
2 c onion, sliced
1 ts salt
1 ts dry mustard
1 ts fresh ground pepper
1 tb pickling spice
8 nails of clove
3 bay leaves
1 flour, for dredging
1/3 c butter
1 tb sugar
3 tb flour
1 c sour cream

Skin, clean and cut the rabbit[s] into pieces. Marinade 1-2 days in the
next 10 ingredients. Remove the rabbit, drain, dry, dredge in flour and
brown in butter in a heavy saucepan or Dutch oven. Strain the marinade and
add to the rabbit, cover and simmer 1 hr. Arrange the rabbit on a warm
platter and set aside. Add the sugar to the broth. Blend 3 Tbl flour with a
little water and add to the broth. Just before serving stir in the sour
cream. Pour over the rabbit and serve with noodles.

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