Wash the rabbit, dress, set aside 2 tablespoons of rabbit blood. Rub the meat with salt and pepper, fry in a roaster. Add cut lengthwise carrot and onion, fry again, pour the water to cover the whole rabbit. Add the bay leaf, clove, juniper berries, bouillon cube, salt, pepper, 2 tablespoons vinegar and 1 tablespoon sugar, stew under a cover on low heat for 1,5 hour. Remove the rabbit, add soaked in the water gingerbreads, fried in the butter flour and mix together until smooth. Remove from heat, add the rabbit blood, vinegar and sugar to taste, serve the rabbit with sauce.