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.