Kouneli Stifado Ingredients      2 3-lb. whole rabbits (Ask your butcher to cut up the rabbits for you)      2 tbsp Tomato Puree      2 Bay Leaves      4 tbsp Red Wine Vinegar     150ml/5fl.oz. Olive Oil      2 x 1/4 teasp Sugar      4 Garlic Cloves, roughly chopped      1 x 2.5cm/1-inch Cinnamon Stick      Salt and Black Pepper      6-10 allspice berries      1 sprig Rosemary      2 cups Red Wine          300ml/10fl.oz. Hot Water     675g/1-1/2lb Button Onions, whole     1 orange, washed and halved Method 1. Put rabbit, livers, wine, garlic, peppercorns, allspice, bay leaves, and cinnamon in a large bowl. Cover and set aside to marinate for 2 hours. 2. Remove the rabbit from the marinade and pat dry with kitchen paper.   Squeeze orange halves over rabbit and marinade for 10 minutes and pat dry with kitchen paper. Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry them in until quite brown on all sides. 3. Add the garlic, bay leaves, spices, rosemary, wine, tomato puree and sugar and the hot water. Season with salt and pepper, bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour. 4. Meanwhile, heat the remaining olive oil in a frying pan, add the onions and 1/4 teasp Sugar and sauté gently for 20 minutes stirring occasionally, until golden all over. 5. After the rabbit has been cooking for 1 hour, add the onions continue baking until rabbit has browned and sauce has thickened, about 1/2 hour more. Read also: Dolmathakia Me Rizi  Maidanosalata Recipe Tzatziki Recipe Piroski Recipe  Ktapothi Recipe Octopus With Sauce Ktapothi Me Saltsa