4 garlic cloves, grated
600g/1lb 5oz baby onions or shallots, peeled and left whole
5 ripe tomatoes, peeled and chopped
350ml/12fl oz chicken stock, hot
4 tbsp balsamic vinegar
3 bay leaves
salt and freshly ground black pepper
1 cinnamon stick
100ml/3½fl oz olive oil
1 tsp dried oregano
1 tsp sugar
2 tbsp tomato purée
2 rabbits, cleaned and jointed (ask your butcher to do this, if you like)
200ml/7fl oz red wine