Hassenpfeffer

1 lg Or 2 small rabbit[s]
1/2 c Vinegar
1 1/2 c Water
1 c Dry red wine
2 c Onion, sliced
1 ts Salt
1 ts Dry mustard
1 ts Fresh ground pepper
1 tb Pickling spice
8 Nails of clove
3 Bay leaves
Flour, for dredging
1/3 c Butter
1 tb Sugar
3 tb Flour
1 c 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.

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