equal parts vinegar and water
1 large sliced onion
salt and pepper to taste
1 - The rabbit meat should be palced in a jar and covered with equal parts of vinegar and water.
2 - Add onion, salt and pepper to taste, cloves and bay leaves.
3 - Let the meat soak in this solution for 2 days, then remove and brown in hot butter turning often.
4 - Gradually add some of the sauce in which the meat was pickled.
5 - Let simmer until meat is tender (about 30 minutes)
6 - Just before serving, stir 1 cp of thick sour cream into the sauce