Rabbit Stew

By Saveur
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2 3-lb. whole rabbits

2 cups Cretan rosé, or other dry rosé

2 cloves garlic, peeled and crushed

20 black peppercorns

6-10 allspice berries

2 bay leaves

1 cinnamon stick

1 lb. small white onions, peeled

4 plum tomatoes, cored and quartered

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 orange, washed and halved

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