1.Wash the rabbit and cut into portions. Place in a dish. Combine the wine, bay leaves, the salt and pepper and pour over the rabbit portions. Let the rabbit marinade in the fridge for about 10 hours
2.Heat the oil in a large pan. Remove the rabbit from the marinade and place in the pan. Cook until it golden. Remove and place in a casserole (ideally a terracotta casserole)
3.Add the onion with the oil in the pan and cook until it turns golden in colour. Stir occasionally. Add the garlic and cook for 2 minutes
4.Add the tomato pulp, the concentrated tomato paste, the oregano and the marinade. Add salt and pepper, stir and let the sauce cook for 5 minutes
5.Pour the sauce over the rabbit and cover the casserole. Place in oven and slow cook for about an hour and a half
6.Serve with boiled potatoes and good quality red wine

From the book "Cooking with Peter – the best recipes from the first two books" by Peter Dacoutros. Klabb Kotba Matlin Publications.