-JUDI M. PHELPS (G.PHELPS1) 4 lb Rabbit 1 1/2 c Dry red wine 3/4 c Cider vinegar 2 ts Salt -optional 1/2 ts Freshly ground black pepper 1 Bay leaf 1/2 c Onions -chopped 1 tb Mixed pickling spice 1/2 c Flour 4 tb Butter 1 c Onions -thinly sliced 2 tb Sugar 1/2 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