Yield: 7 servings
| Measure | Ingredient |
|---|---|
| 1 large | Or 2 small rabbit[s] |
| ½ cup | Vinegar |
| 1½ cup | Water |
| 1 cup | Dry red wine |
| 2 cups | Onion, sliced |
| 1 teaspoon | Salt |
| 1 teaspoon | Dry mustard |
| 1 teaspoon | Fresh ground pepper |
| 1 tablespoon | Pickling spice |
| 8 \N | Nails of clove |
| 3 \N | Bay leaves |
| \N \N | Flour, for dredging |
| ⅓ cup | Butter |
| 1 tablespoon | Sugar |
| 3 tablespoons | Flour |
| 1 cup | 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