Hasenfeffer (Sour Rabbit Stew)

5
Servings

Ingredients

  • 2 3/4 Cup red wine vinegar
  • 3 Cup water
  • 1 1/2 Tablespoon white sugar
  • 8 whole cloves
  • 1 medium onion, thinly sliced
  • 5 stalks celery, chopped
  • 1 lemon, thinly sliced
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground cloves
  • 1 Tablespoon salt
  • 1 Teaspoon pickling spice
  • 1 Teaspoon ground black pepper
  • 1 Cup all-purpose flour
  • 1 (2 1/2 pound) rabbit, cleaned and cut into pieces
  • 3 Tablespoon vegetable oil