1    Rabbit or hare, cleaned &
Skinned
2    Celery stalks, with leaves,
Chopped
2 md Onions; chopped
1    Carrot; sliced
1/2 c  Chopped fresh parsley
1    Bay leaf; crumbled
2    Sprigs fresh rosemary
6    Peppercorns; bruised
2 c  Dry red wine
1/2 c  Vinegar
1/4 c  Butter
Salt
Freshly ground pepper
8 oz Tomato sauce
3    Allspice berries

After washing the rabbit or hare thoroughly & cutting into serving
pieces, place in a large glass or earthenware bowl. Make a marinade
by combining the celery, onions, carrots, herbs, peppercorns, wine, &
vinegar & pouring over the meat. Cover & refrigerate for a day or
two, turning the pieces over occasionally. On serving day, drain,
reserving the marinade, & wipe dry. Transfer the marinade to a
casserole & simmer for 15 minutes. While the marinade is cooking,
heat the butter in a large frying pan, & when very hot sear the meat
over high heat until it is reddened in color without browning. Remove
from the heat, & with a spatula lift the rabbit or hare pieces into
the simmering marinade, then pour in the remaining butter. Taste for
seasoning, then add the salt & pepper, tomatoes, & allspice. Weight
the meat with a small plate to keep it under the sauce, then bake it
in a very slow oven (225 F) for 2-1/2 hours, or until the meat is
tender & the sauce thickened.