Wash and dry the rabbit. Divide the hare into portions: separate legs, shoulders and forelegs, separate back and chest, divide back and chest again.
Prepare a marinade: peel 1 onion, scrape and wash the carrot and wash the celery. Cut all three ingredients into slices and place in a bowl with the red wine and vinegar and peppercorns, bay leaf and rosemary. Peel 1 clove of garlic, grind with the garlic press and add to the marinade. Place the rabbit pieces in the marinade and leave to rest in the refrigerator overnight.
On the day of preparation, remove the rabbit pieces from the marinade and pat dry.
Prepare the tomatoes: To do this, wash the tomatoes, score crosswise and briefly put them in boiling water. Peel the tomatoes and cut off the end of the stem. Squeeze out the seeds with gentle pressure. Cut the tomatoes into pieces and puree in a blender.
Heat the marinade in a saucepan and cook for 10 minutes; then sift through.
In the meantime, heat 1/3 of the olive oil in a pan and fry the rabbit pieces in it. Salt and pepper. Searing takes about 10 minutes. Meanwhile, peel the 2nd onion and the 2 remaining garlic cloves and chop finely. Heat 2 tablespoons of olive oil in another saucepan and fry the onion in it until translucent. Briefly fry the garlic cloves and add the tomato puree. Pour the marinade on top and season with salt and pepper. Put the rabbit pieces in the sauce. They should be covered by the sauce - add water if necessary. Bring everything to the boil and let the rabbit stew for 1-1 1/2 hours with the saucepan closed and low heat.
In the meantime, peel the onions. Heat the remaining olive oil in a pan and fry the onions in it for about 10 minutes. Add the onions to the rabbit and stew them in a closed saucepan over low heat for 20 minutes.
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