Clean the rabbit and soak it in equal parts water and vinegar for 1 night. Drain it and spike it with bacon bits, salt it well and sprinkle it with black pepper. Put it in a greased tray on top of some onion rings. Pour a cup of lard over it, a cup of wine, add a few cloves and whole black pepper peppercorns.
Put it to bake in a moderately heated oven, periodically pouring the sauce over it and rotating it. If necessary, add some water. When the rabbit is almost ready, add the peeled and sliced potatoes, seasoned with a little salt and pepper.
Add some more water and return it to the oven to roast until the potatoes are fully ready.