Place rabbit in a bowl and cover with water.

Add vinegar, salt, and powdered cloves.

Marinate the rabbit for 2 hours.

Drain the rabbit and dry it thoroughly.

Cut the rabbit into 6 pieces (2 haunches, 2 shoulders, and saddle cut in 2).

Heat butter in a large skillet to coat the bottom, then add olive oil.

Add garlic and fry until fragrant.

Add rabbit pieces and brown on all sides.

Season with salt and pepper.

Add spring onions, green pepper, and celery, stirring to combine.

Stir in parsley, remaining cloves, basil, and bay leaf.

Mix together tomato paste, wine, and sherry.

Add the wine mixture to the pan and stir well.

Season with salt and pepper.

Cover the skillet and let simmer for 1 1/4 hours.

Remove the bay leaf and season again to taste.

Transfer the stew to a decorative casserole dish for serving.

Cook carrots with sugar, butter, and water until caramelized.

Add the caramelized carrots to the casserole.

Garnish with remaining parsley.