Lagos/Kounelli Stifado (Rabbit Stew)
                
      1    Rabbit or hare                      2    Garlic cloves
           -- cut into serving pieces,         1 tb Raisins (optional)
           -- and marinated 1 or 2 days        1    Bay leaf
           -See: Lagos/Kounelli Fournou        1 ts Granulated sugar
    1/4 c  Butter                            1/2 c  Dry white wine
      2 lb Small white onions                  2 tb Wine vinegar
           -equal weight of rabbit/hare             Fresh rosemary
      1 c  Canned tomato sauce                 3    Whole cloves

  Remove the rabbit or hare from the marinade and wipe dry.  In a large
  casserole, heat the butter or oil and sear the rabbit or hare over
  high heat until reddened in color, without browning the fat.
  Meanwhile, peel the onions and cut a cross in the root end with a
  sharp pointed knife to keep them from falling apart during cooking.
  Arrange around the rabbit or hare, then stir in the remaining
  ingredients, add enough water to cover, place an inverted plate over
  the meat and bring to a boil.  Transfer to a very slow oven (225 F)
  and bake for 2 to 2-1/2 hours, until the rabbit or hare and onions
  are tender.  Remove from the oven and carefully pour off the sauce
  into a small saucepan.  Boil down to 1-1/2 cups.  Remove plate from
  casserole, pour the sauce over, and garnish with additional rosemary.
  Serve warm.

  NOTE: The flavor improves the second day.