Lagos/Kounelli Fournou (Baked Hare or Rabbit)
                      
      1    Rabbit or hare                      2 c  Dry red wine
           -- cleaned and skinned            1/2 c  Vinegar
      2    Celery stalks, with leaves,       1/4 c  Butter or margarine
           -- chopped                               Salt
      2 md Onions; chopped                          Freshly ground pepper
      1    Carrot; sliced                      4    Fresh tomatoes; chopped -OR-
    1/2 c  Chopped fresh parsley               8 oz -Tomato sauce
      1    Bay leaf; crumbled                  3    Allspice berries
      2    Sprigs fresh rosemary               6    Peppercorns; bruised

  After washing the rabbit or hare thoroughly and cutting into serving
  pieces, place in a large glass or earthenware bowl.  Make a marinade
  by combining the celery, onions, carrots, herbs, peppercorns, wine,
  and vinegar and pouring over the meat.  Cover and refrigerate for a
  day or two, turning the pieces over occasionally.

  On serving day, drain, reserving the marinade, and wipe dry.
  Transfer the marinade to a casserole and simmer for 15 minutes.
  While the marinade is cooking, heat the butter in a large frying pan,
  and when very hot sear the meat over high heat until it is reddened
  in color without browning. Remove from the heat, and 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 and
  pepper, tomatoes, and 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 and the sauce thickened.