[1]1 rabbit (3 lbs. or so is a good size) cut into 8 pieces
1/4 c. all-purpose flour
4 t. vegetable oil
1 medium onion, finely chopped
1 carrot, finely chopped
2 slices bacon, finely chopped
a garlic clove, finely chopped
2 T. tomato paste
2 c. dry red wine
1 t. salt
black pepper
1/2 t. thyme
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1/8 t. ground allspice
pinch cinnamon
pinch red pepper
1 bay leaf
chopped fresh parsley for garnish
Dry rabbit parts, dust with flour and shake off excess. Heat 2 T. of the oil in a heavy dutch oven until very hot. Add the rabbit pieces, as many as will fit at a time without crowding. Cook until golden, about 2-3 minutes per side. Remove and repeat, adding more oil as necessary to brown all the rabbit pieces nicely.
With all the rabbit browned and set aside, lower the heat to medium and add the onion, carrot and bacon and cook, stirring up all the bits stuck to the bottom of the pot, until the vegetables are tender, about 5 minutes. Stir in the garlic, cook until fragrant, half a minute or so. Stir in the tomato paste, wine, salt, a good grind of black pepper, thyme, ginger, allspice, cinnamon, red pepper and bay leaf. Mix it all up well and then place the rabbit pieces back in the pot. Heat to a boil, reduce to a simmer, and cover. Cook at a gentle simmer for 1 hour.
With a slotted spoon, remove the rabbit pieces to a large platter or cutting board to let cool enough to handle. Meanwhile, continue to simmer the sauce, uncovered, to reduce and thicken. When the meat is cool enough to handle, remove the bones, keeping the meat in as big pieces as you can. Return to the reduced sauce, heat through, and serve with an additional grind of pepper and a liberal showering of chopped parsley.