The first thing to do is to prepare the marinade. Boil for a few minutes the red wine with a thinly sliced onion, a bay leaf, a tablespoon of salt and a few grains of black pepper. In the meantime wash the rabbit, dry it and put it in a large dish. When the marinade is ready and warmed sprinkle it on the rabbit and marinate the meat for at least 6 hours in the refrigerator covered with a lid or cling film.
After the marinade drain the rabbit from it, cleaning it from any pieces of onion remained attached.
Flour the pieces of rabbit and fry them in a little olive oil to brown them outside. Prepare a mix with the bacon and a chopped onion, fry it in a pan (preferably earthenware) together with the celery cut into slices, olives, capers (ten), pine nuts, raisins, and two bay leaves.
When the onion is softened put the rabbit pieces in the casserole so that they are arranged in a single layer. Add salt, pepper them with freshly ground pepper, sprinkle over a tablespoon of sugar, 6 tablespoons of vinegar, a spoonful of warm water, cover with a lid and cook over low heat for 30-40 minutes moving the rabbit pieces often. When the liquids are absorbed you should have obtained a thick cooking juices.
it is time to serve the rabbit 'a stimpirata'.

The rabbit '"a stimpirata"' is a classic dish of Sicilian cuisine. It 'a peasant dish that incorporates the flavors of Etna. The name '"a stimpirata"' is due to the presence of two contrasting flavors, sweet and sour, sugar and vinegar. In Sicily, all dishes sweet and sour flavor are called stimpirati.

The rabbit '"a stimpirata"' as well as being good incorporates the qualities of the Mediterranean diet. A portion of about 250 g provides about 500 kcal and provides the recommended daily amount of potassium, phosphorus, zinc, magnesium besides vitamin B1, B2, B6, B12, C, E. Therefore if it is accompanied by a vegetable and a fruit, it is part of a meal... "perfetto"!!