|Rabbits||2 , skinned, cleaned, and cut in four pieces each|
|Mild vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Large, quartered|
|Whole baby onions||2 Pound|
|Olive oil||3 Tablespoon|
|Tomato paste||2 Tablespoon, mixed with 1 cup red wine|
|Red wine||1 Cup (16 tbs)|
|Garlic clove||1 Clove (5 gm), crushed|
|Water||1 Cup (16 tbs) (As Required)|
1. Put rabbit pieces into a large bowl. Add vinegar, water, onion, salt, pepper, and bay leaves. Cover. Refrigerate 4 hours, turning occasionally. Pat dry.
2. Peel onions. Cut a small cross at the base of each (to keep onions whole during cooking).
3. Heat olive oil in a large Dutch oven and sear rabbits on all sides until reddened. Add all ingredients including onions and water to barely cover. Bring to a boil. Cover.
4. Bake at 250°F about 2 hours, or until rabbit is tender.