Put the cleaned and washed rabbit in a tray, pour on the vinegar and white wine. Leave as is for about 1 hour. Take it out and drain it.
Take it out of the marinade and braise it in 1/2 the oil.
Peel the potatoes and carrots, cut them into suitable pieces. Dice the pork breasts, chop the rosemary and bay leaf coarsely. Add the potatoes and carrots, braise them, salt and sprinkle with ground black pepper. Pour on the remaining oil.
Put the rabbit back in the oil, fry it a little longer, salt, add the marinade and leave it to boil. Arrange the vegetables and pork breasts, then saute under a lid for about 2 hours on low heat.
Bring about 2 cups (500 ml) salted water to a boil. Remove from the heat and while stirring nonstop add in the corn flour. Boil until thickened. Leave it to cool, dice it, pour on sauce and serve as a garnish to your rabbit.
Garnish with slices of lemon.