1 rabbit
Vinegar

MARINADE:

1 onion, sliced
1 carrot, sliced
2 1/2 c. dry red wine
Bay leaf
Peppercorns
Sprig of rosemary
1 stalk of celery
4 tbsp. vinegar

1/2 c. butter 1 onion, finely chopped 2 cloves garlic 2 lbs. pickling onions, peeled 1 can (1 lb.) tomato juice Salt & pepper

Joint and wash the rabbit in plenty of water and vinegar. Put into a basin and add the ingredients for the marinade; the sliced onion, carrot, wine, bay leaf, peppercorns, rosemary, celery and vinegar. Cover and leave in the refrigerator at least 1 day or a few hours. Remove the pieces of rabbit from the marinade, dry and saute in oil and butter in a large frying pan until lightly browned. Put in a casserole.

In the same pan saute the chopped onion and garlic until soft. Add to the rabbit with the pickling onions. Boil the marinade for 10 minutes and strain. Pour the liquid over the rabbit and onions. Add tomato juice, salt and pepper. Cover and cook in moderate oven for 2 1/2 to 3 hours or until rabbit is tender and sauce is thick. Serves 6 to 8.