Peel the onions and remove the skin from the carrots and celery. Dice the onions, carrots and celery about 1 cm and mix them with the spices, vinegar, 700 ml of red wine and 1/2 liter of water in a large baking bowl. Place the rabbit legs in the marinade so that they are completely covered and marinate in it for 24 hours.
Remove rabbit legs from marinade and dry with paper towels. Pour the marinade through a sieve into another saucepan. Drain vegetables and spices very well. Season rabbit legs all over with salt and pepper. Sear in a roasting pan with the oil until golden brown on both sides and place in a work bowl. Sauté the vegetables and spices in the roaster over medium heat for 5-10 min until golden brown. Add the paradeis pulp, extinguish with the remaining red wine and cook completely. Add the chicken stock and 300 ml of the marinade and bring to a boil. The rabbit legs repeatedly in the roaster form. Cook in the heated oven on the 2nd rack from the bottom at 180 °C for 1 hour, 10 min (gas 2-3, convection oven 160 °C ).
Remove the rabbit legs from the roaster and keep warm in the switched-off oven. Strain sauce through a sieve into another saucepan. Add raisins to the sauce form. Boil the sauce by 1/3, perhaps thickening slightly with the cornstarch dissolved in a little cold water. Put the rabbit legs again into the sauce and bring to the table, for example, with napkin dumplings. Serve with
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