* 1.85 kg Rabbit cut into bite size pieces
* 2 Bay leaves
* 60 ml Red wine vinegar
* 150 ml Olive oil
* Garlic cloves, to taste, peeled but left whole
* A small piece of Cinnamon stick
* Salt and Black pepper
* 4 whole Allspice berries
* 1 sprig of Rosemary
* 125 ml dry Red wine
* 4 medium Tomatoes, chopped or 2 tablespoons Tomato purée
* ¼ teaspoon Sugar
* 300 ml hot water or Stock
* 700 g small Onions, peeled but left whole

===Method===
* Marinate the Rabbit in the Bay leaves and Vinegar overnight in the Fridge.
* Remove the Rabbit pieces from Marinade, keeping the Bay leaves) pat them dry and Fry them in half the Olive oil until golden-Brown on both sides.
* When all Rabbit pieces have been Fried, return them to the saucepan.
* Add Garlic cloves, Bay leaves, Spices, Rosemary and Wine.
* Then add the Tomato pureé or Tomatoes, Sugar and the hot water or Stock.
* Cover and cook for about 1 hour.
* In the meantime, heat the remaining Olive oil in a Frying pan and gently Fry the Onions.
* Stir them occasionally, in order to make sure they turn golden all over (about 15 minutes).
* Add the contents of the Frying pan to the saucepan, and mix so that the Onions spread evenly.
* Finally, cover and Simmer for a further 15 minutes.

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