Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2).
Heat enough butter in large skillet to coat bottom, then add olive oil. Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper.
Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley, remaining cloves, basil and bay leaf. Mix together tomato paste, wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve.
Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley.
Recipe adapted by Graham Kerr