Place rabbit pieces in a large stainless steel bowl. Add red wine, vinegar, onions, bay leaves, cloves, thyme, mustard, salt, and mace. Stir, cover, and refrigerate for 24 to 48 hours, turning rabbit pieces.
Remove rabbit from marinade and pat dry. Remove onion from marinade and let drain, then pat dry. Reserve the marinade. Dredge rabbit in flour.
Preheat oven to 350°F. Melt bacon drippings or butter in a skillet. Sauté rabbit over medium-high to high heat until golden brown. Place pieces in a Dutch oven. Sauté onion for 5 to 7 minutes and place on top of rabbit.
Add 3 to 4 tablespoons of the seasoned flour to the skillet and cook for 2 or 3 minutes to form a roux. Strain the marinade and add 1 cup at a time, stirring to blend. Bring to a boil. Add the jelly and whisk to melt and combine.
Pour sauce over rabbit. Cover and bake in the oven for 1½ hours, until the rabbit is fork tender. Serve with buttered noodles.