Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry. In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour. Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving. Source: The Complete Round the World Cookbook by Myra Waldo.
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|Serving Size: 1 Serving (625g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 237 (27%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 404.6mg||124 %|
|Sodium 327.8mg||11 %|
|Potassium 1874.7mg||49 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 35.8g|
|Protein 100.2g||143 %|
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Calories per serving: 874
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