Place cut up rabbit in a crock jar and cover with vinegar and water. Add 1 sliced onion, salt and pepper to taste, cloves and 2 bay leaves. Allow to soak for 2 days. Remove meat and brown thoroughly in hot butter, turning it often. Then gradually add the sauce in which it was pickled. Simmer 1/2 hour or until tender. Before serving, add 1 cup thick sour cream. The amount of water and vinegar depends on the amount of meat pieces. (Equal parts of water and vinegar to cover meat).
Keep your fork.