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1
Combine the rabbit, wine, onion, 2 tablespoons of the oil, the bouquet garni and the cinnamon.
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2
Let marinate at room temperature for 2 hours, turning the rabbit occasionally.
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3
Meanwhile, roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible, turning often, until charred all over.
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4
Transfer the peppers to a paper bag and set aside to steam for 10 minutes.
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5
Scrape off the blackened skins and remove the stems, seeds and ribs.
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6
Cut the peppers lengthwise into 1/4-inch-wide-strips.
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7
In a large nonreactive flameproof casserole, heat the remaining 1 tablespoon oil until hot but not smoking.
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8
Remove the rabbit pieces from the marinade, pat dry and season lightly with sea salt and black pepper.
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9
Add the rabbit and its marinade to the casserole and bring just to a simmer over moderately high heat.
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10
Add the bell pepper strips and reduce the heat to very low.
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11
Cover and simmer the rabbit gently, turning occasionally, until fork-tender, about 2 hours.
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12
Using a slotted spoon, transfer the rabbit and the pepper strips to a platter and cover to keep warm.
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13
Strain the sauce and wipe out the casserole.
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14
Return the sauce to the casserole and boil over high heat until thick and glossy.
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15
Return the rabbit and peppers to the casserole, cover and cook over low heat, turning once or twice, until heated through, about 5 minutes.
