• ½ teaspoon ground black pepper
  • ½ teaspoon ground allspice
  • 2 teaspoons finely chopped rosemary
  • 1 rabbit (about 750–875 g/1½–1¾ lb), jointed
  • 3 tablespoons olive oil
  • 3 large onions, sliced
  • 2 teaspoons caster sugar
  • 3 garlic cloves, crushed
  • 75 ml (3 fl oz) red wine vinegar
  • 300 ml (½ pint) red wine
  • 50 g (2 oz) tomato purée
  • salt
  • flat leaf parsley, to sprinkle

Mix together the pepper, allspice and rosemary and rub over the rabbit.

Heat the oil in a large, flameproof casserole and fry the meat in batches on all sides until thoroughly browned. Drain the meat to a plate.

Add the onions to the pan with the sugar and fry, stirring frequently, for about 15 minutes until caramelized. Stir in the garlic and then cook for a further 1 minute.

Add the vinegar and wine to the pan. Bring to the boil and continue to boil until the mixture has reduced by about a third. Stir in the tomato purée and a little salt and return the meat to the pan.

Cover with a lid and place in a preheated oven, 150°C (300°F), Gas Mark 2, for about 2 hours until the meat is very tender and the juices thick and glossy. Check the seasoning and sprinkle with the parsley.

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