Sardinian Rabbit from Heirloom Kitchen - Cooking by the Book

Ingredients

• One 2-pound rabbit, washed and trimmed of all excess fat
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 4 garlic cloves
• 4 bay leaves
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• ½ cup (120 ml) dry white wine
• ¼ cup (60 ml) white wine vinegar
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons tomato paste