1 large or 2 small rabbits, cleaned, skinned, and cut into pieces
1/2 c. red-wine vinegar
1 1/2 c. water
1 c. dry red wine (I prefer a beaujolais to a heavier burgundy)
1 large or 2 medium onions, thinly sliced
1 t. salt
1 t. dry mustard
1 t. ground pepper
1 T. pickling spices
4 whole cloves
2 bay leaves
flour, seasoned with salt and pepper
4 T. clarified butter
sugar (start with 1 T.)
3 T. flour
1/2 c. sour cream
1/2 c. heavy cream
How to make it
Mix the marinade, bring to a boil, then simmer for an hour. Cool to room temperature. Marinate the rabbit for at least a day (two is better).
Remove the rabbit pieces and dry them. Dredge them in the seasoned flour and brown in the butter on all sides. Strain the marinade and add it to the rabbit, cover tightly, and simmer for an hour. Remove the rabbit and place on a serving platter.
Add 1 T. sugar to the broth and taste. Add additional sugar if necessary to get the balance of sweet and sour you prefer. Blend the 3 T. flour with the cream and sour cream and add it, stirring constantly, cooking for a couple of minutes to thicken and remove the flour taste. Add salt and pepper to taste, pour over the rabbit, and serve.