Hassenpfeffer  1 large or 2 small rabbit[s] 1/2 cup vinegar 1 1/2 cup water 1 cup dry red wine 2 cup onion, sliced 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon fresh ground pepper 1 tablespoon pickling spice 8 nails of clove 3 bay leaves 1 flour, for dredging 1/3 cup butter 1 tablespoon sugar 3 tablespoon flour 1 cup 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