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Sour Rabbit Stew

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PREP TIME
60 min
COOKING TIME
75 min
TOTAL TIME
615 min
SERVINGS
5 servings
Dinner German
Sour Rabbit Stew
Ingredients
  • 2 3/4 cups red wine vinegar
  • 3 cups water
  • 1 1/2 tablespoons 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 tablespoons vegetable oil
Instructions
1
Combine water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper in a large container.
2
Bring the mixture to a rolling boil, then switch off the heat and let it sit for a while until it cools down.
3
Place rabbit pieces into the mixture to soak up its flavors. Cover and refrigerate for a long time.
4
Preheat your oven to 350 degrees F (175 degrees C).
5
Spread flour onto a baking sheet lined with parchment or aluminum foil.
6
Bake the flour in the oven for about 10 minutes, stirring occasionally, until it turns a light brown color.
7
Take the rabbit pieces out of the marinade and gently wipe them dry.
8
Strain the remaining liquid from the marinade, discarding the solids in the process.
9
Reserve the leftover marinade liquid for later use.
10
Heat oil in a deep pan or Dutch oven over medium heat.
11
Coat the rabbit pieces with the toasted flour mixture.
12
Place them into the hot oil and cook until they are browned on both sides.
13
Remove the rabbit pieces from the pan, setting them aside for now. If there's oil left in the pan, sprinkle some of the toasted flour over it to absorb any remaining liquid.
14
In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour.
15
Close the lid and shake it vigorously until everything is well combined with no lumps.
16
Heat the pan with the rabbit drippings over low heat.
17
Gradually stir in the marinade mixture, stirring constantly until it thickens slightly.
18
Return the rabbit pieces to the pan.
19
Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones.
20
You can remove the bones before serving if you prefer.