-JUDI M. PHELPS (G.PHELPS1) 4 lb Rabbit 1.5 c Dry red wine 0.75 c Cider vinegar 2 ts Salt -optional half ts Freshly ground black pepper 1 Bay leaf half c Onions -chopped 1 tb Mixed pickling spice half c Flour 4 tb Butter 1 c Onions -thinly sliced 2 tb Sugar half c Sour cream 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 to