2 1/2 pounds rabbit, cut into serving pieces 1 pinch cinnamon 2 tablespoons fresh rosemary, chopped 1 bay leaf salt and freshly ground black pepper 2 tablespoons red wine vinegar 1/4 cup olive oil, divided 2 tablespoons butter 1 cup dry Madeira wine chicken broth
Wash and dry rabbit and put in a large bowl. Combine cinnamon, rosemary, bay leaf, vinegar, and half of the olive oil, mixing thoroughly. Pour over rabbit and refrigerate for 24 hours, or at least overnight, turning occasionally.
Heat butter in a large skillet with remaining oil and brown rabbit pieces. Add Madeira. Cover and simmer over low heat until tender, about 1 1/2 hours, checking occasionally adding chicken broth to pan as needed to keep liquid in the skillet. Remove rabbit to a serving platter and keep warm.
Remove as much fat as possible from the pan juices. If pan is almost dry, add 1 cup chicken broth, deglaze pan and reduce liquid by half. Pour over rabbit and serve.