Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  rabbit[s] -- or 2-small
     1/2           cup  vinegar
  1 1/2           cups  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                     nails of clove
  3                     bay leaves
                        flour -- for dredging
     1/3           cup  butter
  1         tablespoon  sugar
  3        tablespoons  flour
  1                cup  sour cream

Preparation:

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.

Nutritional Information:

217 Calories (kcal); 16g Total Fat; (71% calories from fat); 2g Protein; 12g Carbohydrate; 38mg Cholesterol; 437mg Sodium