Hasenfeffer (Sour Rabbit Stew)

Recipe View In a large pot, combine the red wine vinegar, water, white sugar, whole cloves, onion, celery, lemon slices, ground cinnamon, ground cloves, salt, pickling spice, and ground black pepper. (5 mins)

Recipe View Bring the mixture to a boil, then immediately turn off the heat and allow it to cool completely. (10 mins)

Recipe View Submerge the rabbit pieces in the cooled marinade, ensuring they are fully covered. Cover the pot and refrigerate overnight, allowing the rabbit to absorb the complex flavors. (12 hours)

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (10 mins)

Recipe View Spread the all-purpose flour evenly onto a baking sheet lined with parchment paper or aluminum foil. Bake for approximately 10 minutes, stirring occasionally, until the flour turns a light golden brown color. This toasting process adds a nutty depth to the stew. (20 mins)

Recipe View Remove the rabbit pieces from the marinade and pat them dry with paper towels. Strain the marinade through a fine-mesh sieve, discarding the solids. Reserve the flavorful liquid for later use. (5 mins)

Recipe View Heat the vegetable oil in a deep skillet or Dutch oven over medium heat. (2 mins)

Recipe View Dredge each piece of rabbit in the toasted flour, ensuring it is fully coated. (5 mins)

Recipe View Carefully place the floured rabbit pieces into the hot oil, being careful not to overcrowd the pan. Cook until browned on all sides, creating a rich crust. Remove the browned rabbit from the pan and set aside. (15 mins)

Recipe View If there is excess oil remaining in the pan after browning the rabbit, sprinkle in a small amount of the toasted flour to absorb the liquid. (2 mins)

Recipe View In a jar with a tight-fitting lid, combine 1/2 cup of the reserved marinade with 1/4 cup of the remaining toasted flour. Secure the lid and shake vigorously until the mixture is smooth and free of any lumps. (3 mins)

Recipe View Return the rabbit drippings pan to low heat. Gradually whisk in the marinade mixture, stirring constantly until the sauce thickens slightly and becomes smooth. (5 mins)

Recipe View Return the browned rabbit pieces to the pan, nestling them into the thickened sauce. Cover the skillet or Dutch oven tightly and simmer over low heat for 1 hour, or until the rabbit meat is incredibly tender and falling off the bones. (60 mins)

Recipe View Optional: Before serving, you may carefully remove the bones from the rabbit pieces if desired. This makes for a more elegant presentation. Serve hot with creamy mashed potatoes and a generous ladle of the flavorful gravy.