After washing the rabbit or hare thoroughly and cutting into serving   pieces, place in a large glass or earthenware bowl. Make a marinade   by combining the celery, onions, carrots, herbs, peppercorns, broth,   and apple juice and pouring over the meat. Cover and refrigerate for a   day, turning the pieces over occasionally.   On serving day, drain, reserving the marinade, and wipe dry.   Transfer the marinade to a casserole and simmer for 15 minutes.   While the marinade is cooking, heat the oil in a large frying pan,   and when very hot sear the meat over high heat until it is reddened   in color without browning. Remove from the heat, and with a spatula   lift the rabbit or hare pieces into the simmering marinade.   Taste for seasoning, then add the salt and pepper, tomatoes, and   allspice. Weight the meat with a small plate to keep it under the sauce,   then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the   meat is tender and the sauce thickened.