Ingredients
1 large onion, sliced3 cups white vinegar3 cups water1 tablespoon pickling spice2 teaspoons salt1/2 teaspoon pepper2 bay leaves8 whole cloves1 rabbit (2-1/2 pound), skinned, cut into serving-size pieces1/4 cup all-purpose flour2 to 3 tablespoons butter1 cup sour cream
Preparation
In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a large skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit.
