For the brine: whisk together the water, vinegar, pickling spice, salt, lemon juice, bay leaves, coriander and brown sugar in a pot. Bring to a boil over high heat. Remove from the heat and let cool to room temperature.
Place the rabbit pieces in the mixture, cover and set in the icebox 12 to 24 hours.
Remove the rabbit from the brine and pat dry.
In a bowl, combine the flour and Original seasoning. Dredge the rabbit through the mixture to evenly coat.
Melt 4 tablespoons of butter in a cast iron skillet over medium heat.
Add the rabbit pieces to the skillet and cook, covered, for about 4 minutes on each side. Remove from the skillet and set on a plate.
To the skillet stir in the remaining 4 tablespoons of butter and garlic cloves. Continue to cook for another 2 to 3 minutes, stirring frequently.
Stir in the sour cream, honey mustard and wine. Bring to a boil. Reduce the heat to a simmer and add the rabbit pieces. Cover and cook for about 30 to 45 minutes, or until the rabbit is fork tender. About 15 minutes into the cooking, flip the rabbit over. Serve warm.
