How to make
Cut the rabbit into coarse pieces, pour water and wine vinegar over it and let it marinate for at least 4 hours.
Take the rabbit out of the marinade, salt it and sprinkle with black pepper. Braise the rabbit meat in butter with the chopped onions.
Sprinkle with a little salt once again, add bay leaf, allspice, pour in more water, add the tomatoes and leave them to boil on low heat. Next, pour in the wine and throw in 1 chopped chili pepper to give it a spicy twist.
Serve the rabbit stew with a little chopped parsley.
