RABBIT CASSEROLE (KOUNELLI STIFADO)1 rabbit (1.5 kg)

1 onion
500 g French onions
400 g tomatoes
2 garlic cloves
2 dl olive oil
Salt and pepper

For the marinade:
1 onion
1 carrot
1 piece of celery
2 garlic cloves
200 ml dry red wine
1 bay leaf
1 tsp black peppercorns
1 sprig o f rosemary
4 tbsp vinegar

First prepare the marinade. Peel the onion, carrot, celery and garlic and slice. Piece the rabbit in chunks and place in a container with the onion, carrot, celery, wine, bay leaf, pepper, rosemary and vinegar. Cover and leave in the refrigerator for 24 hours.
After this time, take rabbit pieces out of the marinade, dry, and fry until golden with the oil over high heat, in a large frying pan. When ready, transfer to an earthenware casserole.
Peel and chop the onion, tomatoes and garlic. Peel the French onions, and make a cut in the bottom.
In the oil where the rabbit was fried, cook the onion and garlic. When starting to brown, add the tomatoes and fry over medium heat for 15 minutes. Add this sauce to the casserole with the French onions.
Boil the marinade for 1o minutes, strain and pour over rabbit and onions in the casserole.
Add a little salt and pepper. Cover and cook on low heat for about 1 hour, until meat separates easily from bones.
Serve hot.