Cut the rabbit into serving pieces and place in a large zip lock bag. Add the white wine vinegar.
Seal and refrigerate overnight.
Remove meat, drain and pat dry.
In a large bowl, combine the flour, seasoning salt and pepper. Adjust seasoning to taste.
Heat the oil in a large skillet over medium heat.
Roll the rabbit in the flour and add to the hot oil.
Brown on both sides flipping as needed.
Add the garlic cloves and fry for 3 minutes.
Add enough wine to de-glaze the pan, at least 1 cup.
Cover and cook on low heat for 35 - 40 minutes or until the meat is very tender.
Remove meat to a warm platter.
Strain the juice to use as a sauce.
Serve with roasted potatoes and enjoy.
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