Hasenpfeffer - Part 1

The beginning.

This evening, we boiled up 750ml of Monini Chiante Red Wine vinager and one bottle of Furque 3 Cepas Mendoza 2006 with 3 tablespoons of Penzey's pickling spices, 1 tablespoon ground cloves, and 1 tablespoon ceylon cinammon. After this mixture was cooled to near room temperature, we poured it over our three thawed rabbits, still whole.