Lagos Stifado (Greek Rabbit Stew)

	Cut a medium sized hare into serving pieces. Wash well in vinegar and water. Place in an earthenware-baking dish
	Mix together 4 tbs. olive oil, 1 carrot, finely chopped, 2 medium onions, sliced; 1 stalk celery, finely chopped, 2 bay leaves, 2 whole cloves, pinch of thyme, 2 cloves garlic, several peppercorns, 2 wineglasses dry red wine, 4 tbs. vinegar. Pour this marinade over the hare pieces and allow to marinate in the refrigerator for one to two days
	Drain the hare pieces and sauté them in 1 cup hot olive oil with 1 large onion finely chopped
	Strain the marinade and add to the pot with 5 to 6 ripe tomatoes peeled and put through a food processor or mixer, 2 mashed cloves garlic, salt and pepper
	Cover the pot and cook slowly for one hour
	Peel and wash 2.2 lbs. tiny onions and cut a small cross in their root ends. Put them in the pot with the hare and continue to cook over low heat for another hour
	Lagos Stifado serves 6 to 8 people