Put some water in a pot and bring it to a boil. Put the fire off and add the rabbit pieces to it. Keep it in the water for 30 minutes, then drain it and pat the pieces dry. This will remove any gamey/strong taste from it. (This step is optional)

Put the extra virgin olive oil and crushed garlic in a pan and sauté it for 1 minute.

Add the dried rabbit pieces and mix well.

After 1 minute, add the tomatoes, salt and white wine and sauté for a couple of minutes.

Add the oregano and vinegar and mix.

Cook on low fire, partially covered, until the rabbit is cooked through and the sauce has thickened.

Serve warm with some mash potatoes on the side.