Soak the rabbit in water and vinegar overnight, optionally adding 1-2 bay leaves, black pepper peppercorns and chopped onions for flavor.
The next day, cut the meat into pieces. Put them to braise in the butter and oil, then take them out. Add the chopped leeks and onions to the container, finally adding the coarsely chopped garlic as well.
Add the chopped into pieces peppers, stir and add the paprika, savory and thick tomato paste, stirring well. Put the rabbit pieces back in the container and pour in the wine, wait for it to evaporate.
Transfer it to a suitable oven dish and season with salt and black pepper, pour in 1 cup of broth or water. Cover the dish with aluminum foil and put it to bake in a preheated 392°F (200 °C) oven for about 90-100 minutes or until the meat is ready.