1whole domestic rabbitcut into portions (have your butcher do this if you want)
2 ½cupschopped onionabout 2 medium
12clovesgarlicsliced
2bay leavestorn if fresh or crumbled if dried
10 - 12whole peppercorns
6 - 8whole cloves
1 750mlbottle dry white winea Fume Blanc works well here
Salt and freshly ground pepper
2tablespoonsextra virgin olive oil
1tablespoonbutter
2 - 3tablespoonsflour
1 - 1 ½cupschicken stock
Instructions
Prepare the MarinadeI; n a deep bowl combine the onion, garlic, bay leaves, cloves, and wine. Add the rabbit pieces making sure they are submerged. Cover with plastic wrap, placing a plate on top to keep the rabbit submerged. Refrigerate for at least one full day, two is better.
Heat the oven to 325°F. Prepare the Hasenpfeffer: Remove the rabbit from the refrigerator and remove the rabbit pieces, scraping off any onion or garlic that is clinging to it. Pat the rabbit dry with paper towels (wet meat doesn't brown). Strain the solids from the wine by pouring through a sieve; saving the marinade and onions separately.
In a large heavy pot or Dutch oven, heat the oil and butter together until the butter has melted and become frothy. Salt and pepper the rabbit then add to the pot, in batches as necessary. Brown well. (Browning is important. Do not rush this step). Once all the rabbit is browned, lower the heat then add the solids from the marinade (onions and garlic). Cook, stirring frequently until the onions are soft. Stir in the flour and sauté for about 2 - 3 minutes.
Stir in 1 cup of the marinade and cook until beginning to thicken. Add the rabbit, plus any accumulated juices to the pan, along with about 1 cup of chicken stock. Add marinade and chicken stock in equal portions to cover the rabbit. Cover the pot and place in the oven. Ignore for 1 ½ hours.
After 1 ½ hours, remove the pot from the oven. Remove the rabbit from the pot. Put the rabbit on a platter and keep warm.
Strain the sauce to remove all the solids. Bring the sauce to a simmer. If it is not thick enough, make a slurry of 2 teaspoons cornstarch to 1 tablespoon chicken stock. Stir and cook until thickened. Serve rabbit with gravy spooned over.