Rabbit Stew (Stuffat tal-Fenek)

Ingredients

1 whole large rabbit (c. 2 kg)
2 tablespoon oil (sunflower)
1 clove garlic
300 g white potatoes (peeled)
1 small carrot (peeled and chopped)
800 g canned crushed tomatoes or canned 'Pelati'
200 ml Red Wine
1 tablespoon sugar
2 or 3 Mediterranean bay leaf
Tabasco sauce, fresh ground black pepper and salt to taste
100 g peas (canned)
1/2 tsp mixed spice