Rabbit in Spiced Marinade and Cream

Ingredients

• 1 large onion, sliced
• 3 cups white vinegar
• 3 cups water
• 1 tablespoon pickling spices
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 8 whole cloves

• 1 (2 1/2 lb)  rabbit, skinned, cut into serving-size pieces
• 1/4 cup all-purpose flour
• 2 tablespoons butter or margarine
• 1 cup sour cream

Directions

1. 1

   In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.

2. 2

   Remove meat; strain and reserve marinade.

3. 3

   Dry meat well; coat lightly with flour.

4. 4

   In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade.

5. 5

   Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.

6. 6

   Remove meat to a warm platter.

7. 7

   Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.