Marinating the rabbit meat in the vinegar and oranges together with the herbs and spices then braising it with kinnie will give you a nice aromatic sweet and sour flavour. Start this recipe by placing the rabbit pieces in a large bowl. Mix together the red wine vinegar, orange juice, zest, star anise and bay leaves and pour over the rabbit. Allow to marinade in a refrigerator for at least 2 hrs. Pour the oil in a wide sauce pan and heat over a moderate heat. Drain the rabbit from the marinade and start to seal the pieces in the hot oil until golden brown. Add in the shallots, pancetta, diced carrot & mushrooms and cook for further 5 minutes. Pour in the Kinnie and simmer gently for approx 30 minutes, stirring from time to time. If the sauce dries up during cooking, you can add a little more stock. When the rabbit is cooked and tender, serve sprinkled with chopped parsley. Suggested acompanying wine: DELICATA Medina Sangiovese I.G.T. Maltese Islands