Stove-cooked rabbit with potatoes and vinegar

Serves 4

1 rabbit cut up in serving pieces
6 tbsp olive oil
½ kg new potatoes
2 onions sliced
1 bay leaf
1 tsp cumin
1 cinnamon stick
100 ml vinegar
1 small glass water
Salt
Freshly ground pepper

Rinse new potatoes well and scrub with a vegetable brush to remove any clinging dirt. Score each crosswise. Deep fry the new potatoes for half the time required for doneness. Transfer into a bowl. Set aside to add later to the pot with the rabbit and finish their cooking process.
In a large, nonstick pot, heat the olive oil over high heat. Season rabbit pieces with salt and freshly ground pepper. Sear on all sides in the pot until golden brown. Add the onion slices and continue sautéing for 1-2 min.
Finish with the wine and add the bay leaf, cumin, cinnamon stick, and water. Turn heat to low and simmer covered for 50-60 min.
Halfway through the cooking time, add the semi-fried, new potatoes.