Hasenpfeffer Rabbit Stew

Ingredients

• 3 cups dry red wine
• 1/2 cup red wine vinegar
• 1 medium onion, cut into chunks
• 5 sprigs fresh thyme
• 4 bay leaves
• 1 teaspoon black peppercorns
• 1/2 teaspoon allspice berries
• 6 juniper berries
• 4 whole cloves
• Kosher salt
• One 4- to 5-pound rabbit
• Kosher salt and freshly ground black pepper
• 1 tablespoon all-purpose flour, plus more for dredging
• 4 ounces slab bacon, cut into lardons
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 1 medium onion, sliced
• 1 cup low-sodium chicken broth
• 1 tablespoon red currant jelly
• 2 tablespoons chopped fresh Italian parsley
• Sour cream, for serving, optional

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