Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Or 2 small rabbit[s] 1 tb Pickling spice
1/2 c Vinegar 8 Nails of clove
1 1/2 c Water 3 Bay leaves
1 c Dry red wine Flour, for dredging
2 c Onion, sliced 1/3 c Butter
1 ts Salt 1 tb Sugar
1 ts Dry mustard 3 tb Flour
1 ts Fresh ground pepper 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. Submitted By JIM WELLER On 04-12-95

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