Rabbit Cacciatora

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1 (3 1/2 pound) rabbit

1 tablespoon vinegar

2 tablespoons salt

3/4 teaspoon powdered cloves

Clarified butter

2 tablespoons olive oil

2 cloves garlic, finely chopped

Salt, to taste

Black pepper, to taste

1 1/4 cups (1/2-inch pieces) spring onions

1 green pepper, cubed

1 small celery heart, finely sliced

1 tablespoon parsley, finely chopped plus more for garnish, roughly chopped

1 teaspoon dried basil

1 bay leaf

1 1/2 tablespoons tomato paste

1/2 cup dry red wine

1/4 cup dry sherry

1 pound baby carrots

1 tablespoon sugar

1 tablespoon butter

2 tablespoons water