Categories: Meats, Ethnic, Alcohol 
      Yield: 4 servings 
  
           -JUDI M. PHELPS (G.PHELPS1) 
      4 lb Rabbit 
  1 1/2 c  Dry red wine 
    3/4 c  Cider vinegar 
      2 ts Salt; optional 
    1/2 ts Freshly ground black pepper 
      1    Bay leaf 
    1/2 c  Onions; chopped 
      1 tb Mixed pickling spice 
    1/2 c  Flour 
      4 tb Butter 
      1 c  Onions; thinly sliced 
      2 tb Sugar 
    1/2 c  Sour cream 
  
   Cut rabbit in serving-sized pieces.  Wash, scrape, and soak in salted cold 
  water for 1 hour.  Drain and dry. 
   
   In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, 
  bay leaf, chopped onions, and pickling spice. Add the rabbit and let 
  marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain 
  the rabbit; strain and reserve the marinade. Dry the rabbit with paper 
  towels and roll in flour. 
   
   Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and 
  sliced onions in it.  Pour off fat and add sugar and 1-1/2 cups marinade. 
  Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn 
  the pieces occasionally and add more marinade if needed. Taste for 
  seasoning.  Mix the sour cream into the gravy just before serving. 
   
   Source:  The Complete Round the World Cookbook by Myra Waldo.