How to make
Carefully clean the hare. Cut it in portioned pieces and soak for at least 4 hours in a mixture of vinegar and 2 cups water. Remove the meat from the marinade and rub each piece with salt, black pepper and paprika.
Take a deep clay pot and layer its bottom with rabbit meat. Top with some small whole heads of onions. Season with salt, black pepper, paprika and chopped parsley.
Add the bay leaf. Cover with another layer of rabbit meat, cover it with onions and spices as well. Add the 2/5 cup (100 ml) oil, red wine and 2 cups water.
Cover with the lid tightly and bake for about 3 hours on low heat (300°F (150 °C)) without stirring.
