Put the rabbit pieces into a bowl. Put the wine, onion, garlic cloves, bay leaves and a few black peppercorns into a saucepan and heat slightly without boiling. Pour this liquid over the rabbit, cover with plastic wrap and leave to marinate for 1½ hours in the refrigerator.
Heat the olive oil in a large saucepan or stockpot. Remove the rabbit pieces from the marinade and add them to the