Instructions: Discard loose fat from rabbit. Rinse and pat dry.

In a large bowl combine carrot, garlic, bay leaves, allspice, pepper, 1 tablespoon oil, wine, orange juice, orange rind, and rum. Add the rabbit. Chill, covered, turning occasionally, for 24 hours.

Remove rabbit from the bowl, reserving the marinade, and pat dry. In a large skillet heat the remaining 2 tablespoons olive oil and brown the rabbit. Sprinkle with 1 tablespoon flour, turn it, and brown the flour. Repeat with the remaining 1 tablespoon flour.

Transfer the rabbit to a large casserole. Salt to taste. Deglaze the skillet with the reserved marinade. Pour over the rabbit. Cook, covered at 350 degress for 1 to 1 1/2 hours, basting twice, till very tender. Transfer to a heated platter, pour sauce over it, and garnish with sliced orange.

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