Hasenpfeffer (Peppery Rabbit Stew) Recipe

• 1 (3 lb.) rabbit, cleaned, dressed & disjointed
• 1/4 teaspoon peppercorns
• 1/4 teaspoon mustard seeds
• 3 bay leaves
• 4 cloves
• 1 lg. onion, sliced thin
• 1 c. water
• 1/2 c. plus 2 tbsp. unsifted flour
• 1/4 c. butter
• 1 teaspoon salt
• 1/2 c. dry red wine or possibly water
• 1 teaspoon sugar

Directions